Abstract
A competitive fluorescence immunoassay for the quantitative detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in pan-fried meat patties was developed, using magnetic nanoparticles coupled with coating antigen as the capture probe and anti-IQ antibody coupled with NaYF4: Yb, Er upconversion nanoparticles as the signal probe. Under optimal conditionals, the wide detection range for IQ in phosphate buffer saline is from 0.01 to 100 μg·L−1 (R2 = 0.991) with a detection limit of 0.007 μg·L−1. This proposed method has been applied to detect IQ in two different types of pan-fried meat patties at varying frying times, and the IQ content in chicken patties and fish patties are 2.11–3.47 μg·kg−1 and 1.35–2.85 μg·kg−1, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and specific test tool for the determination of IQ in processed meat.
Highlights
Heterocyclic aromatic amines (HAAs) are a class of carcinogenic compounds, which form during the high-temperature cooking of protein-rich foods [1]
Anti-IQ polyclonal antibody was produced in our laboratory. 2Morpholinoethanesulfonic acid (MES), polyacrylic acid (PAA), ovalbumin (OVA), 2-[4-(2hydroxyethyl) piperazin-1-yl] ethanesulfonic acid (HEPES), bovine serum albumin (BSA), and other chemical reagents used in this study were purchased from Reagent Co., Ltd. (Beijing, China)
The Fourier transform infrared spectrums (FTIR) of oleic acid (OA)-UCNPs and PAA-UCNPs are compared to judge whether the hydrophilic modification is successful
Summary
Heterocyclic aromatic amines (HAAs) are a class of carcinogenic compounds, which form during the high-temperature cooking of protein-rich foods [1]. Thermic HAAs form between 100 ◦C and 300 ◦C through the Maillard-type reactions, and pyrolytic HAAs usually produce above 300 ◦C by direct pyrolysis of amino acids and proteins [2,3]. In 1993, based on animal trials, the International Agency for Research on Cancer (IARC) had classified several types of HAAs as possible carcinogens (class 2B), while IQ as a probable carcinogen (class 2A) for humans [7]. The exact mechanisms and processes of IQ formation were not yet completely understood, a possible pathway using creatinine and Maillard reaction products (glucose and amino acids) as precursors had been proposed [8]. Several studies have indicated that the content of IQ formed in food is primarily influenced by time, temperature, cooking methods and the precursors in raw materials [9,10]
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