title: Capillary electrophoresis inductively coupled plasma mass spectrometry combined with metal tag for ultrasensitively determining trace saxitoxin in seafood.
abstract: As one of paralytic shellfish toxins, the saxitoxin (STX) in the aqueous environment can be accumulated by most shellfish, and thus harms human health through the food chain. Therefore, it is crucial to determine trace STX in seafood samples in order to ensure the safety of seafood consumption. In this study, we developed a novel indirect method for ultrasensitively determining trace STX in seafood by using CE-ICP-MS together with Eu3+chelate labeling. We demonstrated that diethylenetriamine-N,N,N',N″,N″-pentaacetic acid (DTPA) can couple with STX and simultaneously chelate with Eu3+to realize metallic labeling of STX, and thus realize the ultrasensitive quantification of trace STX with CE-ICP-MS. The proposed method has strong antiinterference ability, good stability, and extremely high sensitivity. It could be used to determine trace STX in seafood samples with an extremely low detection limit of 0.38 fmol (3.8×10-9M, 100 nL sample injection) and a relative standard deviation (RSD, n = 5) <7%. The success of this study provides an alternative to precise quantification of ultra-trace STX in seafood samples, and further expands the application of ICP-MS.
authors.affiliation: Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian, P. R. China.
authors.forename: Ye
authors.initials: Y
authors.lastname: He
authors.affiliation: Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian, P. R. China.
authors.forename: Fan
authors.initials: F
authors.lastname: Mo
authors.affiliation: Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian, P. R. China.
authors.forename: Danlong
authors.initials: D
authors.lastname: Chen
authors.affiliation: Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian, P. R. China.
authors.forename: LiangJun
authors.initials: L
authors.lastname: Xu
authors.affiliation: China National Center for Food Safety Risk Assessment, Beijing, P. R. China.
authors.forename: Yongning
authors.initials: Y
authors.lastname: Wu
authors.affiliation: Key Laboratory of Analysis and Detection for Food Safety of Ministry of Education, Fujian Provincial Key Lab of Analysis and Detection for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou, Fujian, P. R. China.
authors.forename: FengFu
authors.initials: F
authors.lastname: Fu
mesh_terms: D000818:Animals; D019075:Electrophoresis, Capillary / Q000379:methods*; D057230:Limit of Detection; D016014:Linear Models; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012530:Saxitoxin / Q000032:analysis*; D017747:Seafood / Q000032:analysis*
chemical_list: D012530:Saxitoxin
keywords: CE; ICP-MS; Paralytic shellfish toxins; Saxitoxin; Seafood