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.