Literature DB >> 19522498

Determination of marbofloxacin residues in beef and pork with an enzyme-linked immunosorbent assay.

Wei Sheng1, Xunfeng Xia, Keyi Wei, Ji Li, Qing X Li, Ting Xu.   

Abstract

Marbofloxacin is a fluoroquinolone veterinary antibiotic. An indirect competitive enzyme-linked immunosorbent assay (ELISA) was developed for the detection of marbofloxacin using polyclonal antibody. The half-maximum inhibition concentrations (IC(50)) and limit of detection (LOD, calculated as IC(20)) of the ELISA for marbofloxacin in phosphate buffer were 4.6 and 0.6 ng/mL, respectively. The assay showed little cross-reactivity with marbofloxacin structural analogues, except for ofloxacin (148%). Matrixes from the extracts of beef and pork muscle have shown a significant influence on the ELISA. Standard curves of ELISA for marbofloxacin in the extracts of the appropriate marbofloxacin-free control muscles were used in the analysis of marbofloxacin in the animal muscles without any cleanup. The average recoveries of intra- and interassay for marbofloxacin from fortified muscle samples, at five concentrations of 10, 50, 100, 500, and 1000 ng/g, were 87-93 and 84-95%, respectively. The LOD of this assay for marbofloxacin in real muscle extracts was 0.8 ng/mL. A survey of 55 animal muscle samples purchased from local markets by the ELISA was conducted, and marbofloxacin was detected in one of them at a concentration of 22 ng/g. This positive sample was validated by liquid chromatography-electrospray ionization-tandem mass spectrometry (LC-ESI-MS/MS) to be 28 ng/g of marbofloxacin.

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Year:  2009        PMID: 19522498     DOI: 10.1021/jf900940n

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  1 in total

1.  Isolation, characterization, and identification of proteins interfering with enzyme-linked immunosorbent assay of antibiotics in fish matrix.

Authors:  Xiudan Wang; Hong Lin; Limin Cao; Hongwei Zheng; Mengqi Cui; Shuyuan Du; Jianxin Sui
Journal:  Food Sci Biotechnol       Date:  2016-10-31       Impact factor: 2.391

  1 in total

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