Determination of Gentamicin Residual in Duck Meat Using Fluorescence Analysis Method

Wang, Xiao; Xu, Jianguo; Liu, Mu Hua; Jing, Zhao; Qian, Hong

doi:10.4028/www.scientific.net/amr.1033-1034.638

Cited by 3 publications

(2 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fluorescence spectroscopy was used to detect chloramphenicol (CAP) residues in chicken meat [ 62 ]. Another predictive model was developed for the rapid detection of gentamicin residues in duck meat by fluorescence analysis based on the strong fluorescence properties of gentamicin and o-phthal-aldehyde derivatives (OPA) in the presence of emulsifier OP-10 and mercapto-ethanol [ 63 ].…”

Section: Applications Of Fluorescence Spectroscopy In Food Analysismentioning

confidence: 99%

Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach

Radotić

Stanković

Bartolić

et al. 2023

Foods

View full text Add to dashboard Cite

Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various analytical methods are currently used for food testing. However, most of the used methods require sample preprocessing and expensive chemicals. New analytical methods are needed for quick and economic measurement of food quality and safety. Fluorescence spectroscopy is a simple and quick method to measure food quality, without sample preprocessing. This technique has been developed for food samples due to the application of a front-face measuring setup. Fluorescent compounds–fluorophores in the food samples are highly sensitive to their environment. Information about molecular structure and changes in food samples is obtained by the measurement of excitation–emission matrices of the endogenous fluorophores and by applying multivariate chemometric tools. Synchronous fluorescence spectroscopy is an advantageous screening mode used in food analysis. The fluorescent markers in food are amino acids tryptophan and tyrosine; the structural proteins collagen and elastin; the enzymes and co-enzymes NADH and FAD; vitamins; lipids; porphyrins; and mycotoxins in certain food types. The review provides information on the principles of the fluorescence measurements of food samples and the advantages of this method over the others. An analysis of the fluorescence spectroscopy applications in screening the various food types is provided.

show abstract

Section: Applications Of Fluorescence Spectroscopy In Food Analysismentioning

confidence: 99%

Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach

Radotić

Stanković

Bartolić

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The method is able to meet the need for rapid detection of SM2 and OFL residues in duck meat and provides technical support for the rapid detection of antibiotic residues. Moreover, Wang, Xu, Liu, Zhao and Hong [ 80 ] developed a predictive model for the rapid detection of gentamicin residues in duck meat by fluorescence analysis based on the strong fluorescence properties of gentamicin and o-phthal-aldehyde derivatives (OPA) in the presence of emulsifier OP-10 and mercapto-ethanol. The fluorescence intensity showed a good linear relationship with the concentration of standard samples in the dynamic range 0.5~6.5 μg/mL with a linear R of 0.996.…”

Section: Quality Evaluation Of White Meatmentioning

confidence: 99%

Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review

Fan

2022

Biosensors

View full text Add to dashboard Cite

Fluorescence spectroscopy, color imaging and multispectral imaging (MSI) have emerged as effective analytical methods for the non-destructive detection of quality attributes of various white meat products such as fish, shrimp, chicken, duck and goose. Based on machine learning and convolutional neural network, these techniques can not only be used to determine the freshness and category of white meat through imaging and analysis, but can also be used to detect various harmful substances in meat products to prevent stale and spoiled meat from entering the market and causing harm to consumer health and even the ecosystem. The development of quality inspection systems based on such techniques to measure and classify white meat quality parameters will help improve the productivity and economic efficiency of the meat industry, as well as the health of consumers. Herein, a comprehensive review and discussion of the literature on fluorescence spectroscopy, color imaging and MSI is presented. The principles of these three techniques, the quality analysis models selected and the research results of non-destructive determinations of white meat quality over the last decade or so are analyzed and summarized. The review is conducted in this highly practical research field in order to provide information for future research directions. The conclusions detail how these efficient and convenient imaging and analytical techniques can be used for non-destructive quality evaluation of white meat in the laboratory and in industry.

show abstract

On-site, rapid, and facile determination of gentamicin using a fluorescent resonance energy transfer sensor constructed from nitrogen-carbon quantum dots functionalized by 4,5-imidazole dicarboxylic acid

Wang

et al. 2022

Food Chemistry

View full text Add to dashboard Cite

Determination of Gentamicin Residual in Duck Meat Using Fluorescence Analysis Method

Cited by 3 publications

References 7 publications

Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach

Intrinsic Fluorescence Markers for Food Characteristics, Shelf Life, and Safety Estimation: Advanced Analytical Approach

Applications of Fluorescence Spectroscopy, RGB- and MultiSpectral Imaging for Quality Determinations of White Meat: A Review

On-site, rapid, and facile determination of gentamicin using a fluorescent resonance energy transfer sensor constructed from nitrogen-carbon quantum dots functionalized by 4,5-imidazole dicarboxylic acid

Contact Info

Product

Resources

About