Capillary electrophoresis inductively coupled plasma mass spectrometry combined with metal tag for ultrasensitively determining trace saxitoxin in seafood
Capillary electrophoresis inductively coupled plasma mass spectrometry combined with metal tag for ultrasensitively determining trace saxitoxin in seafood
复制标题
毛细管电泳电感耦合等离子体质谱联用金属标签超灵敏测定海鲜中微量石房蛤毒素
DOI：
10.1002/elps.201600411
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发表时间：
2017-02
期刊：
影响因子：
2.9
通讯作者：
FengFu Fu
中科院分区：
文献类型：
--
作者：
Ye He;Fan Mo;Danlong Chen;LiangJun Xu;Yongning Wu;FengFu Fu
麻黄毒素(STX)是一种麻痹性贝类毒素，在水环境中可被大多数贝类蓄积，通过食物链危害人类健康。因此，对水产品样品中痕量STX进行检测，对保证海产品食用安全具有重要意义。在本研究中，我们建立了一种超灵敏地测定水产品中痕量STX的新的间接方法--CE-ICPMS-Eu3+络合标记。证明了二乙烯三胺-N，N，N‘，N“，N”-五乙酸二乙三胺(DTPA)能与STX偶联，同时与Eu3+螯合，实现STX的金属标记，从而实现CE-ICPMS对痕量STX的超灵敏定量。该方法具有较强的抗干扰性、良好的稳定性和极高的灵敏度。方法的检出限为0.38fmol(3.8×10−9M，100nL进样)，相对标准偏差(n=5)为7%。本研究的成功为海产品样品中超痕量STX的精确定量提供了一种替代方法，并进一步扩大了电感耦合等离子体质谱技术的应用范围。
As one of paralytic shellfish toxins, the saxitoxin (STX) in the aqueous environment can be accumulated by most shellfish, and thus harms human health through the food chain. Therefore, it is crucial to determine trace STX in seafood samples in order to ensure the safety of seafood consumption. In this study, we developed a novel indirect method for ultrasensitively determining trace STX in seafood by using CE‐ICP‐MS together with Eu3+ chelate labeling. We demonstrated that diethylenetriamine‐N,N,N′,N″,N″‐pentaacetic acid (DTPA) can couple with STX and simultaneously chelate with Eu3+ to realize metallic labeling of STX, and thus realize the ultrasensitive quantification of trace STX with CE‐ICP‐MS. The proposed method has strong antiinterference ability, good stability, and extremely high sensitivity. It could be used to determine trace STX in seafood samples with an extremely low detection limit of 0.38 fmol (3.8×10−9 M, 100 nL sample injection) and a relative standard deviation (RSD, n = 5) <7%. The success of this study provides an alternative to precise quantification of ultra‐trace STX in seafood samples, and further expands the application of ICP‐MS.
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影响因子：
4.2
作者：
Harju K;Rapinoja ML;Avondet MA;Arnold W;Schär M;Burrell S;Luginbühl W;Vanninen P
通讯作者：
Vanninen P
影响因子：
6.2
作者：
Szkola, Agathe;Campbell, Katrina;Seidel, Michael
通讯作者：
Seidel, Michael
影响因子：
7.4
作者：
Fraga, Maria;Vilarino, Natalia;Botana, Luis M.
通讯作者：
Botana, Luis M.
影响因子：
6.2
作者：
Mingwei Yang;Weihua Wu;Yajuan Ruan;Limei Huang;Zujian Wu;Yong Cai;Fengfu Fu
通讯作者：
Mingwei Yang;Weihua Wu;Yajuan Ruan;Limei Huang;Zujian Wu;Yong Cai;Fengfu Fu
影响因子：
6.1
作者：
Chu, FS;Hsu, KH;Allison, C
通讯作者：
Allison, C