Journal of Food Processing & Technology

Highly sensitive and selective detection of ractopamine in meat via the piezoelectric immunosensor modified by carbon nanotubes

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Sergey A Eremin2, Nadezhda A Karaseva1 and Tatyana N Ermolaeva1

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

The highly sensitive gravimetric piezoelectric immunosensor was developed for selective determination of the residual
concentration of ractopamine in meat. The application of ractopamine in cattle breeding as a growth-promoting factor and a fatburning
means for obtaining lean meat is banned in EU countries and Russia due to the negative effect of the residual concentrations
of the preparation on human health. However, ractopamine is permitted in a number of countries exporting meat and processed
meats hence, the development of sensors allows to detect even a low concentration of ractopamine is very perspective. The conditions
of forming the recognition layer of the piezoelectric sensor including the obtaining of the substrate on the basis of 2-mercaptoethylamine
were investigated. The modification of the substrate by previously activated multi-walled carbon nanotubes leads to a significant
increase of the specific surface of the sensor’s electrode. The immobilization of ractopamine-BSA conjugates was carried out on the
prepared surface with the application of glutardialdehyde. The detection of ractopamine was performed in the competitive format
of analysis. Ractopamine’s detection via the piezoelectric sensor was validated. The LOD is 0. 05 ng mL-1, the linear range of the
concentration is 0.02-0.1 ng mL-1.

Biography :

Sergei A Eremin is Head of Research Group of Immunoassays. He received his BSc in Chemistry on 1976 at the Faculty of Chemistry, MSU. He was awarded a PhD degree
in organic chemistry on 1982. He is a member of International Association of Environmental Analytical Chemistry and all Russia D.I.Mendeleev Chemical Society; Editorial
Board Member of Russian Journal of Analytical Chemistry, Food and Agricultural Immunology, and International Journal of Food Science & Technology.