Microchimica Acta

, 186:214 | Cite as

A rapid fluorometric method for determination of aflatoxin B1 in plant-derived food by using a thioflavin T-based aptasensor

  • Yanan Li
  • Junying Wang
  • Bo Zhang
  • Yu He
  • Junping WangEmail author
  • Shuo WangEmail author
Original Paper


A fluorometric aptamer-based method is described for the determination of aflatoxin B1 (AFB1). The fluorescent dye thioflavin T (ThT) forms a complex with the aptamer against AFB1 (aptamer/ThT), and the fluorescence of the complex is strongly enhanced. On addition of AFB1, it will bind to the aptamer and release ThT. The fluorescence of free ThT is much weaker. The fluorescence of the system, best measured at excitation/emission wavelengths of 440/487 nm, drops gradually in the AFB1 concentration range from 0.2 to 200 ng·mL−1, exhibiting good linearity. The detection limits are 0.2 ng·mL−1 in buffer solution, and 1 ng·mL−1 when applied to plant-derived food. The recovery of AFB1 from spiked foodstuff ranges from 74.7% to 121%. The assay can be performed within 20 min.

Graphical abstract

Schematic presentation of label-free thioflavin T (ThT)-based fluorescence aptasensor using aflatoxin B1(AFB1) aptamer/ThT G-quadruplex complex and the AFB1 aptamer/AFB1 complex fluorescent signal system for the rapid and sensitive detection of AFB1 in soy sauce, spirits, rice, corn and peanuts.


Aflatoxin B1(AFB1Mycotoxin Oligonucleotide Aptamer G-quadruplex Thioflavin T (ThT) Fluorescence Plant-derived foods 



This work was supported by “The National Key R&D Program of China” (No. 2016YFD0401202); and the Special Project of Tianjin Innovation Platform (No.17PTGCCX00230).

We would like to thank LetPub ( for providing linguistic assistance during the preparation of this manuscript.

Compliance with ethical standards

The author(s) declare that they have no competing interests.

Supplementary material

604_2019_3325_MOESM1_ESM.docx (360 kb)
ESM 1 (DOCX 360 kb)


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Copyright information

© Springer-Verlag GmbH Austria, part of Springer Nature 2019

Authors and Affiliations

  1. 1.State Key Laboratory for Food Nutrition and Safety, College of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjinChina
  2. 2.The Biotechnology Research Institute of Chinese Academy of Agricultural SciencesBeijingChina

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