Upconversion Nanoparticles-Based Fluorescence Immunoassay for the Sensitive Detection of 2-Amino-3-methylimidazo [4,5-f] Quinoline (IQ) in Heat Processed Meat

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.

Keywords

• 2-amino-3-methylimidazo [4,5-f] quinoline
• upconversion nanoparticles
• magnetic separation
• fluorescence immunoassay
• heat processed meat