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Publishing Language: Chinese | Open Access

Rapid Quantitation of Doxycycline Hydrochloride, Metronidazole and Sulfadimidine in Pork and Milk Using PCN-225 Fluorescence Assay

Mingsha JIE1,2 , Amei ZHU1, Bing ZHU1, Shengkai LAN1, Jiaxin HE1, Xiaoyue YUE1,2, Dianbo ZHAO1,2 ( )
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
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Abstract

To explore a simple, rapid and sensitive method for the detection of doxycycline hydrochloride (DOX), metronidazole (MTZ) and sulfadimidine (SM2) in pork and milk, a porphyrinic zirconium metal-organic framework (MOF) material, PCN-225, was synthesized as a fluorescence probe and used to construct a fluorescence sensor to determine the concentrations of DOX, MTZ and SM2. First, the morphology, structure and properties of PCN-225 were characterized and optimized, and the sensing mechanism of PCN-225 was analyzed by fluorescence spectroscopy and ultraviolet-visible (UVVis) absorption spectroscopy. Second, the sensing performance of PCN-225 for detecting the three antibiotics was studied. The results showed that the developed method showed excellent selectivity and sensitivity for the detection of DOX, MTZ and SM2, with detection limits of 4.70, 5.30 and 4.84 nmol/L, respectively. Finally, the sensor was used to detect DOX, MTZ and SM2 in pork and milk. The recovery rates ranged from 94.7% to 110.8%, with relative standard deviations (RSDs) not higher than 1.1%. In conclusion, this method shows great potential for the detection of DOX, MTZ and SM2 in a simple, efficient, sensitive and rapid manner.

CLC number: TS207.3 Document code: A Article ID: 1002-6630(2025)04-0260-08

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Food Science
Pages 260-267

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Cite this article:
JIE M, ZHU A, ZHU B, et al. Rapid Quantitation of Doxycycline Hydrochloride, Metronidazole and Sulfadimidine in Pork and Milk Using PCN-225 Fluorescence Assay. Food Science, 2025, 46(4): 260-267. https://doi.org/10.7506/spkx1002-6630-20240909-068

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Received: 09 September 2024
Published: 25 February 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).