Determination of Alachlor in food products by a fluorescence polarization immunoassay

A procedure for the determination of Alachlor in liquid media using a fluorescence polarization immunoassay (FPIA) was developed. The effects of the structure and purification degree of a tracer (analyte with a fluorescent label) on the analytical signals, sensitivity, and selectivity in the determi...

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Bibliographic Details
Published in:Journal of analytical chemistry (New York, N.Y.) N.Y.), 2008-05, Vol.63 (5), p.499-505
Main Authors: Nartova, Yu. V., Ermolaeva, T. N., Fleisher, M. R., Abuknesha, R., Eremin, S. A.
Format: Article
Language:English
Subjects:
Analytical Chemistry
Antibodies
Antigens
Binding
Chemistry
Chemistry and Materials Science
Fluorescence
Food
Food products
Immunoassay
Polarization
Sausages
Selectivity
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Summary:A procedure for the determination of Alachlor in liquid media using a fluorescence polarization immunoassay (FPIA) was developed. The effects of the structure and purification degree of a tracer (analyte with a fluorescent label) on the analytical signals, sensitivity, and selectivity in the determination of Alachlor were studied. The tracer-antibody binding constants ( K T ) and antigen-antibody binding constants (affinity constants K Af ) were calculated, and optimum immunoreagent pairs for the determination of Alachlor were chosen. The calibration graph was linear over the Alachlor concentration range 0.01–1.0 µg/mL; the detection limit was 8 ng/mL. The procedure was tested in the analysis of model solutions and soy-containing food products (sausages).
ISSN:1061-9348
1608-3199
DOI:10.1134/S106193480805016X