Rapid food safety test LSY-20050

for nitrofuraneleadfor milk

The Nitrofuran(AMOZ) rapid test dipstick is based on competitive inhibition immuno-chromatographic principle. In the flow process, Nitrofuran(AMOZ) in the sample combined with Nitrofuran(AMOZ) specific colloidal gold-labeled monoclonal antibody, Inhibit the combination between antibody and Nitrofuran(AMOZ)-BSA conjugate on Test line of NC membrane, lead to the color change of Test line. When the sample has no Nitrofuran(AMOZ) residue or concentration lower than detection limit, T line is darker than C line or T line has same color with C line; when the concentration is equal to or higher than detection limit, T line is obviously lighter than C line or T line has no color. No matter whether there is Nitrofuran(AMOZ) residue in sample, C line will appear, it means the test is valid. 6. Sample preparation 6.1 Solution preparation 0.1MK2HPO4 solution: Dilute1M K2HPO4 solution with deionized water at 1:9. 6.2 Sample treatment Fresh milk: 1) Take 3ml mixed fresh milk sample into 50ml centrifuge tube, add 6ml deionized water、1.5ml 1M HCl and 300ul Derivatization reagent, shake and mix for 2min, put at 60℃water bath for 30min; 2) Add 7.5ml 0.1M K2HPO4 solution、2.4ml 1M NaOH shake and mix for 1min, add 10ml ethyl acetate, shake and mix for 1min, centrifuge at 4000r/min for 10min; 3) Take 5ml up-layer liquid into glass tube, blow to dry at 56℃by Nitrogen or air. 4) Add 2ml n-hexane shake to dissolve the dry residue (if do not dissolve the residue completely, it may lead to the result unstable), then add 0.6ml sample buffer, shake to even for 30s, be stable until layered, absorb out the up-layer(if appear emulsion, centrifuge at 4000r/min for 5min);