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Journal of Environmental Science and Health, Part B
Pesticides, Food Contaminants, and Agricultural Wastes
Volume 55, 2020 - Issue 3
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Articles

Polyclonal antibody-based indirect competitive enzyme-linked immunosorbent assay for screening of paclobutrazol in fruits

ORCID Icon, , , , &
 

Abstract

Paclobutrazol (PBZ) is a plant growth regulator (PGR) widely used in fruit and vegetable cultivation. However, due to the severe toxicity of PBZ, a sub-ppm level maximum residue limit (MRL) was established worldwide. Therefore, it is significant to propose a rapid, sensitive and high throughput screening method for monitoring the PBZ residues in foods. In this study, a simple and sensitive indirect competitive Enzyme-linked immunosorbent assay (icELISA) was established for PBZ detection in fruits basing polyclonal antibody. For both economy and pollution prevention, a microwave-solvent-free method was used to synthesize the PBZ hapten with high efficiency. The detection conditions, such as coating antigen concentration, antibody concentration, organic reagent concentration, ionic strength and pH, were optimized. Under the optimized conditions, this method showed high sensitivity and specificity. The detection range is 1.27-138.23 ng/mL, half-maximum inhibition concentration (IC50) is 13.26 ng/mL, and the IC20 was lower than the reported ELISAs for PBZ. Additionally, this method had high accuracy and precision. The recoveries were ranged from 88.78% to 96.80% in PBZ spiked apple samples with RSD below 4%. All the results showed that the polyclonal antibody based icELISA could be useful for PBZ screening in fruit samples.

Compliance with ethical standards

This manuscript has not been published previously and not currently submitted for publication elsewhere. All applicable international, national, and/or institutional guidelines for the care and use of animals were followed. This article does not contain any studies with human participants performed by any of the authors.

Additional information

Funding

The foundation of National Natural Science Foundation of China (No: 31660483), the science and technology program of Jiangxi Province (20181BBG78017), and the Research Program of State Key Laboratory of Food Science and Technology in Nanchang University (No: SKLF-ZZA-201612, SKLF-ZZB-201718) are gratefully acknowledged for financial support.

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