Zhang, H.; Zhang, M.; Li, L.; Dong, W.; Ren, Q.; Xu, F.; Wang, Y.; Xu, T.; Liu, J. Rapid Limit Test of Eight Quinolone Residues in Food Based on TLC-SERS, a New Limit Test Method. Molecules2023, 28, 6473.
Zhang, H.; Zhang, M.; Li, L.; Dong, W.; Ren, Q.; Xu, F.; Wang, Y.; Xu, T.; Liu, J. Rapid Limit Test of Eight Quinolone Residues in Food Based on TLC-SERS, a New Limit Test Method. Molecules 2023, 28, 6473.
Zhang, H.; Zhang, M.; Li, L.; Dong, W.; Ren, Q.; Xu, F.; Wang, Y.; Xu, T.; Liu, J. Rapid Limit Test of Eight Quinolone Residues in Food Based on TLC-SERS, a New Limit Test Method. Molecules2023, 28, 6473.
Zhang, H.; Zhang, M.; Li, L.; Dong, W.; Ren, Q.; Xu, F.; Wang, Y.; Xu, T.; Liu, J. Rapid Limit Test of Eight Quinolone Residues in Food Based on TLC-SERS, a New Limit Test Method. Molecules 2023, 28, 6473.
Abstract
Numerous studies have shown that quinolones residues in the foods exceeding the MRL is harmful to the human health. There are some limitations in the existing methods for the residues, so we developed a new limit test method (TLC-SERS) to rapidly determine following residues: enrofloxacin(A), ciprofloxacin (B), ofloxacin(C), fleroxacin(D), sparfloxacin(E), enoxacin(F), gatifloxacin(G) and nadifloxacin(H). The residues can be preliminarily separated by TLC. Labeling the tested compounds’ position on the thin layer plate by their relative Rf under 254nm ultraviolet, and an appropriate amount of nanometer silver solution should be added to the position. The silver on the plate should be irradiated with 532nm laser to obtain SERS of the compounds. The results showed a significant differences of the 8 quinolones’ SERS; the LOD of the H, A, D, E, C, G, F and B were orderly 9.0, 12.6, 8.0, 19.0, 8.0, 8.4, 9.0 and 12.6 ng/mL, and the RSD≤4.9% for SERS of each quinolones.The limit test results of the 20 samples was consistent with that determined by the UPLC–MS/MS. The above results indicate that the TLC-SERS is specific, sensitive, stable, and accurate, providing a new reference for the rapid limit test of harmful residues in foods.
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