This study aimed to apply the Parallux system to detect (fluoro)quinone antibiotics residues in raw bovine milk. The immunogen enabled the generation of a specific antiserum with a titer of 1/40,000. The Parallux TM kit using the antibody displayed IC 50 value of 10 to 150 ppb for (fluoro)quinolone antibiotics. Parallux TM kit was also sensitive for the detection of incurred (fluoro)quinolone at Korean Maximum Residual Levels in raw bovine milk as the result of dose response test. Cross reactivities of the antibody with the common (fluoro)quinolones were determined to be norfloxacin, 100%; enrofloxacin, 100%; ciprofloxacin, 100%; danofloxacin, 100%; nalidixic acid, 40%. Lower detection limit (LOD) values of the Parallux TM kit in raw bovine milk were determined to be norfloxacin, 4 ppb; enrofloxacin, 5 ppb; danofloxacin, 5 ppb; ciprofloxacin, 5 ppb and nalidixic acid, 10 ppb. The Parallux TM kit was run 8 times with five different concentrations of norfloxacin to determine the coefficient of variation (CV, %) of intra-assay, which was between 2.7% and 11.8%. To confirm the precision among kit batches for the inter-assay, five different batch kits were tested with 2 different concentration of norfloxacin. The CVs of the inter assay were 4.2% at 50 ppb, and 7.2% at 10 ppb norfloxacin, respectively.
This study examines the antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to the heating temperature and time. The browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents all increased with increasing of heating temperature and time, but the pH decreased within the range of error. In particular, the total polyphenol contents of the heat treatment sample for 15 minutes at 200℃ are increased to about 4.5 times of 713.71 ㎎/100 ㎖ as compared to the control group. From the results of the antioxidant activity test, as both the heating temperature and time increases, the antioxidant activity was increased for DPPH radical-scavenging activity, FRAP and reducing its power. In the case of the samples treated with heat for 15 minutes at 200℃ in the DPPH radical scavenging ability, it increased about twice more than the 45.17% control plot at 85.40%, and the reducing power and FRAP were increased to approximately two or three times more than the control group. According to the results for sensory test of fermented C. lanceolata tea according to heating temperature and time, the preference was confirmed as high by heat treatment due to increased temperature and time. Heat treatment process of C. lanceolata during the process is determined by the conditions required for high value-added products through the improvements of the taste and functionality of C. lanceolata.
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