A Simple and Rapid “Signal On” Fluorescent Sensor for Detecting Mercury (II) Based on the Molecular Beacon Aptamer
Abstract
:1. Introduction
2. Materials and Methods
2.1. Instruments and Reagents
2.2. DNA Sequence of the Molecular Beacon Aptamer
2.3. Selection of the Molecular Beacon Aptamer
2.4. Selection of MB3 Concentration and Reaction Time
2.5. Selection of pH and Ionic Strength in the Buffer
2.6. Specificity Experiment
2.7. Affinity Experiment and Standard Curve
2.8. Detection Limit and Precision
2.9. Recovery Test of Hg2+ in Water Samples
3. Results
3.1. Detection Principle
3.2. Design and Verification of Molecular Beacon Aptamer
3.3. MB3 Concentration and Incubation Time
3.4. pH and Ionic Strength in the Buffer
3.5. Specificity Test
3.6. Affinity Test, Standard Curve, Detection Limit and Precision
3.7. Recovery Test of Hg2+ in Water Samples
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Initial Concentration of Hg2+ (μmol/L) | Standard Adding Concentration of Hg2+ (μmol /L) | Determination of Hg2+ Concentration (μmol/L) | Recovery Rate (%) |
---|---|---|---|
Not detected | 8 | 7.90 ± 0.5 | 98.75 |
Not detected | 4 | 3.97 ± 0.3 | 99.25 |
Not detected | 0.8 | 0.76 ± 0.1 | 95.00 |
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Wang, L.; Chi, E.-Z.; Zhao, X.-H.; Zhang, Q. A Simple and Rapid “Signal On” Fluorescent Sensor for Detecting Mercury (II) Based on the Molecular Beacon Aptamer. Foods 2022, 11, 1847. https://doi.org/10.3390/foods11131847
Wang L, Chi E-Z, Zhao X-H, Zhang Q. A Simple and Rapid “Signal On” Fluorescent Sensor for Detecting Mercury (II) Based on the Molecular Beacon Aptamer. Foods. 2022; 11(13):1847. https://doi.org/10.3390/foods11131847
Chicago/Turabian StyleWang, Li, En-Zhong Chi, Xin-Huai Zhao, and Qiang Zhang. 2022. "A Simple and Rapid “Signal On” Fluorescent Sensor for Detecting Mercury (II) Based on the Molecular Beacon Aptamer" Foods 11, no. 13: 1847. https://doi.org/10.3390/foods11131847