Determination of Gentamicin Residual in Duck Meat Using Fluorescence Analysis Method

Abstract:

Gentamicin is a kind of aminoglycoside antibiotics and widely used in the prevention and treatment of the duck diseases. A prediction model was established for the rapid detection of Gentamicin residue in duck meat using fluorescence analysis method according to the strong fluorescent characteristic of the generated derivative for Gentamicin and o-phthaldialdehyde (OPA) in the presence of emulsifier OP-10 and mercaptoethanol.The fluorescence spectra of the duck meat containing Gentamicin were analyzed, the optimum excitation wavelength of the material was 340 nm and the optimum emission wavelength was 442 nm. Fluorescence intensity and the concentration of the standard samples presented the good linear relationship, the linear correlation coefficient was 0.9963 and the limit of detection was 0.47 μg/mL in the dynamic rang of 0.5 ~6.5μg/mL. The correlation coefficient of regression equation was 0.9968 for the samples of duck meat extract. The experimental results showed that the fluorescence analysis method had a good performance and accuracy in detecting the Gentamicin residue in duck meat.

• Periodical: Advanced Materials Research (Volumes 1033-1034)
• Pages: 638-642
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.638
• Online since: October 2014
• Authors: Xiao Wang*, Jiang Xu, Mu Hua Liu, Jin Hui Zhao, Qian Hong
• Keywords: Duck Meat, Fluorescence Spectroscopy, Gentamicin

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