{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,23]],"date-time":"2026-01-23T08:21:55Z","timestamp":1769156515253,"version":"3.49.0"},"reference-count":32,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,12,21]],"date-time":"2021-12-21T00:00:00Z","timestamp":1640044800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&amp;D Program of China","award":["No. 2017YFC1600402"],"award-info":[{"award-number":["No. 2017YFC1600402"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Sensors"],"abstract":"<jats:p>A competitive fluorescence immunoassay for the quantitative detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in pan-fried meat patties was developed, using magnetic nanoparticles coupled with coating antigen as the capture probe and anti-IQ antibody coupled with NaYF4: Yb, Er upconversion nanoparticles as the signal probe. Under optimal conditionals, the wide detection range for IQ in phosphate buffer saline is from 0.01 to 100 \u03bcg\u00b7L\u22121 (R2 = 0.991) with a detection limit of 0.007 \u03bcg\u00b7L\u22121. This proposed method has been applied to detect IQ in two different types of pan-fried meat patties at varying frying times, and the IQ content in chicken patties and fish patties are 2.11\u20133.47 \u03bcg\u00b7kg\u22121 and 1.35\u20132.85 \u03bcg\u00b7kg\u22121, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and specific test tool for the determination of IQ in processed meat.<\/jats:p>","DOI":"10.3390\/s22010008","type":"journal-article","created":{"date-parts":[[2021,12,21]],"date-time":"2021-12-21T09:50:43Z","timestamp":1640080243000},"page":"8","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Upconversion Nanoparticles-Based Fluorescence Immunoassay for the Sensitive Detection of 2-Amino-3-methylimidazo [4,5-f] Quinoline (IQ) in Heat Processed Meat"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4018-1582","authenticated-orcid":false,"given":"Xufang","family":"Huang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3450-9318","authenticated-orcid":false,"given":"Wei","family":"Sheng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haonan","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8334-5175","authenticated-orcid":false,"given":"Biao","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Na","family":"Huang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shuo","family":"Wang","sequence":"additional","affiliation":[{"name":"Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2021,12,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/0165-6147(88)90086-7","article-title":"New environmental carcinogens in daily life","volume":"9","author":"Sugimura","year":"1988","journal-title":"Trends Pharmacol. Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1002\/em.2850170103","article-title":"Quantitative structure-activity relationships of heterocyclic amine mutagens formed during the cooking of food","volume":"17","author":"Hatch","year":"1991","journal-title":"Environ. Mol. Mutagenesis"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1007\/s002170050355","article-title":"Chemistry, formation and occurrence of genotoxic heterocyclic amines identified in model systems and cooked foods","volume":"207","author":"Skog","year":"1998","journal-title":"Z. Lebensm.-Forsch. A"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1970","DOI":"10.1002\/1097-0142(19820515)49:10<1970::AID-CNCR2820491005>3.0.CO;2-F","article-title":"Mutagens, carcinogens, and tumor promoters in our daily food","volume":"49","author":"Sugimura","year":"1982","journal-title":"Cancer"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"921","DOI":"10.1093\/carcin\/5.7.921","article-title":"Carcinogenicity in mice of a mutagenic compound, 2-amino-3-methylimidazo [4,5-f] quinoline, from broiled sardine, cooked beef and beef extract","volume":"5","author":"Ohgaki","year":"1984","journal-title":"Carcinogenesis"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1289\/ehp.94102190","article-title":"Induction of hepatocellular carcinoma in nonhuman primates by the food mutagen 2-amino-3-methylimidazo [4,5-f] quinoline","volume":"102","author":"Adamson","year":"1994","journal-title":"Environ. Health Perspect."},{"key":"ref_7","unstructured":"[IARC] International Agency for Research on Cancer (1993). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans: Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins, International Agency for Research on Cancer."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/0308-8146(83)90014-6","article-title":"Creatin(in)e and Maillard reaction products as precursors of mutagenic compounds: Effects of various amino acids","volume":"12","author":"Olsson","year":"1983","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"225","DOI":"10.1080\/19440049.2018.1562230","article-title":"Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness","volume":"36","author":"Kolsarici","year":"2019","journal-title":"Food Addit. Contam. Part A"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.jfca.2014.12.011","article-title":"Heterocyclic aromatic amines in grilled beef: The influence of free amino acids, nitrogenous bases, nucleosides, protein and glucose on HAAs content","volume":"40","author":"Szterk","year":"2015","journal-title":"J. Food Compos. Anal."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/0021-9673(92)85095-B","article-title":"Quantitation of mutagenic\/carcinogenic heterocyclic aromatic amines in food products","volume":"592","author":"Gross","year":"1992","journal-title":"J. Chromatogr."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.talanta.2014.07.080","article-title":"Acrylamide-modified graphene for online micro-solid-phase extraction coupled to high-performance liquid chromatography for sensitive analysis of heterocyclic amines in food samples","volume":"131","author":"Zhang","year":"2015","journal-title":"Talanta"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"942","DOI":"10.1039\/C8AY02834F","article-title":"An advanced microwave-assisted extraction-low density solvent based on sensitive microextraction method coupled with reverse phase high-performance liquid chromatography for the simultaneous determination of heterocyclic aromatic amines in fried chicken nuggets","volume":"11","author":"Barzegar","year":"2019","journal-title":"Anal. Methods"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.aca.2004.12.077","article-title":"Analysis of heterocyclic amines in chicken by liquid chromatography with electrochemical detection","volume":"536","author":"Bermudo","year":"2005","journal-title":"Anal. Chim. Acta"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1002\/fsn3.1262","article-title":"Heterocyclic aromatic amines in doner kebab: Quantitation using an efficient microextraction technique coupled with reversed-phase high-performance liquid chromatography","volume":"8","author":"Mohammadi","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.atmosres.2012.09.010","article-title":"Seasonal variations of atmospheric heterocyclic aromatic amines in Beijing, China","volume":"120","author":"Dong","year":"2013","journal-title":"Atmos. Res."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1093\/chromsci\/bmaa137","article-title":"Response surface methodology of quantitative of Heterocyclic Aromatic Amines in fried fish using efficient microextraction method coupled with High-Performance Liquid Chromatography: Central composite design","volume":"59","author":"Omidi","year":"2021","journal-title":"J. Chromatogr. Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1016\/S1383-5718(99)00235-1","article-title":"Identification of mutagenic heterocyclic amines (IQ, Trp-P-1 and A\u03b1C) in the water of the Danube River","volume":"466","author":"Kataoka","year":"2000","journal-title":"Mutat. Res.-Genet. Toxicol. Environ. Mutagenesis"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/j.chroma.2008.09.012","article-title":"Determination of trace food-derived hazardous compounds in Chinese cooked foods using solid-phase extraction and gas chromatography coupled to triple quadrupole mass spectrometry","volume":"1209","author":"Zhang","year":"2008","journal-title":"J. Chromatogr. A"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.jchromb.2007.04.031","article-title":"Determination of heterocyclic amines by capillary electrophoresis with UV-DAD detection using on-line preconcentration","volume":"854","author":"Fei","year":"2007","journal-title":"J. Chromatogr. B"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.1007\/s12161-015-0282-8","article-title":"Development of an enzyme-linked immunosorbent assay for the detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in processed foods","volume":"9","author":"Sheng","year":"2016","journal-title":"Food Anal. Methods"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"15501","DOI":"10.1021\/acs.jafc.0c05480","article-title":"Preparation of a broad-spectrum heterocyclic aromatic amines (HAAs) antibody and its application in detection of eight HAAs in heat processed meat","volume":"68","author":"Sheng","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Kumar, H., Ku\u010da, K., Bhatia, S.K., Saini, K., Kaushal, A., Verma, R., Bhalla, T.C., and Kumar, D. (2020). Applications of nanotechnology in sensor-based detection of foodborne pathogens. Sensors, 20.","DOI":"10.3390\/s20071966"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"116256","DOI":"10.1016\/j.trac.2021.116256","article-title":"Recent trends in the developments of analytical probes based on lanthanide-doped upconversion nanoparticles","volume":"139","author":"Kumar","year":"2021","journal-title":"Trac-Trends Anal. Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"213971","DOI":"10.1016\/j.ccr.2021.213971","article-title":"New advances in pre-clinical diagnostic imaging perspectives of functionalized upconversion nanoparticle-based nanomedicine","volume":"440","author":"Ansari","year":"2021","journal-title":"Coord. Chem. Rev."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"101264","DOI":"10.1016\/j.nantod.2021.101264","article-title":"In vivo high-contrast visualization of upconversion nanoparticle labeled virus using time-resolved approach","volume":"40","author":"Pang","year":"2021","journal-title":"Nano Today"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Mahata, M.K., De, R., and Lee, K.T. (2021). Near-infrared-triggered upconverting nanoparticles for biomedicine applications. Biomedicines, 9.","DOI":"10.3390\/biomedicines9070756"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"4423","DOI":"10.1039\/C4NR06944G","article-title":"Inkjet printing upconversion nanoparticles for anti-counterfeit applications","volume":"7","author":"You","year":"2015","journal-title":"Nanoscale"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5650","DOI":"10.1039\/C4CE00231H","article-title":"A simple and efficient synthetic route for preparation of NaYF4 upconversion nanoparticles by thermo-decomposition of rare-earth oleates","volume":"16","author":"Liu","year":"2014","journal-title":"CrystengComm"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1292","DOI":"10.1007\/s11426-011-4319-6","article-title":"Surface modification of hydrophobic NaYF4: Yb,Er upconversion nanophosphors and their applications for immunoassay","volume":"54","author":"Liu","year":"2011","journal-title":"Sci. China Chem."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"(2016). GB\/T 5009.243-2016, National Standards of the People\u2019s Republic of China, The Administrative Department of Health under the State Council. Announcement of the State Administration of Public Health and Family Planning 2016 No.11.","DOI":"10.25040\/medicallaw2016.02.011"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.meatsci.2009.12.018","article-title":"Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast","volume":"85","author":"Liao","year":"2010","journal-title":"Meat Sci."}],"container-title":["Sensors"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1424-8220\/22\/1\/8\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T07:50:29Z","timestamp":1760169029000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1424-8220\/22\/1\/8"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,12,21]]},"references-count":32,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2022,1]]}},"alternative-id":["s22010008"],"URL":"https:\/\/doi.org\/10.3390\/s22010008","relation":{},"ISSN":["1424-8220"],"issn-type":[{"value":"1424-8220","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,12,21]]}}}