Microchimica Acta

, 186:711 | Cite as

A composite prepared from carboxymethyl chitosan and aptamer-modified gold nanoparticles for the colorimetric determination of Salmonella typhimurium

  • Jiecan Yi
  • Pian Wu
  • Guiyin Li
  • Wen Xiao
  • Lei Li
  • Yayuan He
  • Yafei He
  • Ping DingEmail author
  • Cuimei ChenEmail author
Original Paper


An aptamer-based assay is described for the determination of Salmonella typhimurium (S. typh). Carboxymethyl chitosan was loaded with amino-modified aptamer against S. typh, and then adsorbed on gold nanoparticles by electrostatic interaction to form a composite that acts as the molecular recognition element. In the presence of S. typh, it will be bound by the aptamer, and this changes the structure of the recognition element. On addition of salt solution, the gold nanoparticles agglomerate so that the color of the solution changes from red to blue. S. typh can be detected via measurement of the absorbance at 550 nm. Absorbance increases linearly with the logarithm of the S. typh concentration in the range from 100 to 109 cfu·mL−1. The limit of detection is 16 cfu·mL−1. The specificity and practicability of the assay were evaluated. The recoveries of S. typh from spiked milk samples are between 92.4 and 97.2%. The analytical results are basically consistent with those of a plate counting method.

Graphical abstract

Schematic representation of the colorimetric assay for Salmonella typhimuium (S. typh) using carboxymethyl chitosan (CMCS)-aptamer (Apt)-gold nanoparticles (AuNPs) composites.


Food-borne pathogens Nanotechnology Aptamer sensor Bacterial detection Optical characteristics Methodological evaluation 



This work was supported by research grants from the National Natural Science Foundation of China (grant number 21676305) and the Fundamental Research Funds for the Central Universities of Central South University (grant number 2019zzts744).

Compliance with ethical standards

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

Supplementary material

604_2019_3827_MOESM1_ESM.doc (5.3 mb)
ESM 1 (DOC 5457 kb)


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Copyright information

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

Authors and Affiliations

  1. 1.Xiang Ya School of Public HealthCentral South UniversityChangshaChina
  2. 2.School of Life and Environmental SciencesGuilin University of Electronic TechnologyGuilinChina
  3. 3.Hunan Institute of Food Quality Supervision Inspection and ResearchChangshaChina
  4. 4.Center for Global Health, School of Public HealthNanjing Medical UniversityNanjingChina
  5. 5.School of Public HealthXiangnan UniversityChenzhouChina

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