Detection of ractopamine residues in pork by surface plasmon resonance-based biosensor inhibition immunoassay

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 1061-1065

  Lu, Xiao ^a,c   Zheng, Hong ^b   Li, Xiu Qing ^a,c   Yuan, Xue Xia ^a,c   Li, Hui ^d   Deng, Li Gang ^a,c   Zhang, Hong ^a,c   Wang, Wen Zheng ^a,c   Yang, Guo Sheng ^b,c   Meng, Meng ^e   Xi, Ri Mo ^e   Aboul Enein, Hassan Y ^f  

^a SHANDONG PEANUT RESEARCH INSTITUTE   (China)

^b SHANDONG UNIVERSITY   (China)

^c Key Laboratory of Test Technology on Food Quality and Safety of Shandong Province   (China)

^d INSTITUTE OF ELECTRONICS   (China)

^e NANKAI UNIVERSITY   (China)

^f NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Biosensor; Matrix effect; Pork; Ractopamine; Surface plasmon resonance; UPLC MS MS

Indexed keywords

MATRIX EFFECTS; PORK; RACTOPAMINE; SURFACE PLASMONS; UPLC-MS/MS;

BIOASSAY; IMMUNOLOGY; INORGANIC ACIDS; MEATS; PLASMONS; SURFACE PLASMON RESONANCE;

BIOSENSORS;

ACETIC ACID ETHYL ESTER; PERCHLORIC ACID; RACTOPAMINE;

ARTICLE; BIOSENSOR; BIOSENSOR INHIBITION IMMUNOASSAY; CALIBRATION; EXTRACTION; FOOD INDUSTRY; IMMUNOASSAY; LIMIT OF DETECTION; MASS SPECTROMETRY; NONHUMAN; PORK; SCREENING; SURFACE PLASMON RESONANCE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY;

EID: 80052965969     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.133     Document Type: Article

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