Related Experiment Video
Updated: May 25, 2026
09:33
Phthalic Acid Ester-Binding DNA Aptamer Selection, Characterization, and Application to an Electrochemical Aptasensor
Published on: March 21, 2018
A coordination polymer nanobelt (CPNB)-based aptasensor for sulfadimethoxine.
Kyung-Mi Song1, Euiyoung Jeong, Weejeong Jeon
1Department of Chemistry, Pohang University of Science and Technology, San 31, Hyoja-dong, Pohang, Gyungbuk 790-784, South Korea.
Biosensors & Bioelectronics
|January 17, 2012
Summary
A novel aptasensor detects sulfadimethoxine residue in food using aptamers and polymer nanobelts. This method offers sensitive and specific detection of the antibiotic in various food matrices.
Area of Science:
- Analytical Chemistry
- Materials Science
- Biotechnology
Background:
- Sulfadimethoxine is a widely used antibiotic in food production.
- Accurate detection of antibiotic residues is crucial for food safety.
- Existing detection methods can be complex and time-consuming.
Purpose of the Study:
- To develop a sensitive and specific aptasensor for sulfadimethoxine detection.
- To utilize coordination polymer nanobelts (CPNBs) as fluorescence quenchers.
- To enable rapid quantification of sulfadimethoxine in food products.
Main Methods:
- A polymer-based aptasensor was constructed using fluorescein amidite (FAM)-modified aptamers and CPNBs.
- Aptamers specific to sulfadimethoxine were identified using magnetic bead-based SELEX.
- CPNBs were synthesized by mixing AgNO(3) and 4,4'-bipyridine.
- Fluorescence quenching was employed to detect sulfadimethoxine.
Main Results:
- The aptasensor demonstrated sensitive detection of sulfadimethoxine with a limit of detection (LOD) of 10ng/mL.
- Effective detection of sulfadimethoxine was achieved in milk samples.
- The aptamer probe exhibited high specificity for sulfadimethoxine over other antibiotics.
Conclusions:
- The developed CPNB-based aptasensor provides a simple and sensitive method for sulfadimethoxine detection.
- This aptasensor has potential for quantifying sulfadimethoxine residues in food products.
- The findings support the use of aptasensors for food safety monitoring.
