Abstract:

A new method based on surface plasmon resonance (SPR) was established to determine total sulfonamide residue in pork. A commercial sensor chip CM5 was activated and derivatized with HBS-EP buffer at a flow rate of 80 μL/min, blocked with 1 mol/L cholamine aqueous solution at a flow rate of 10 μL/min, and regenerated with 0.1 mol/L sodium hydroxide aqueous solution to obtain a resonance chip. Relative resonance intensity generated from resonance chip surface presented a good response to sulfonamide concentration ranging from 0.5 to 50 ng/mL. The method exhibited an average spike recovery range of 75.7% to 99.2% at three levels and a limit of detection of 2.5 μg/kg. Reproducibility experiments gave a RSD of 1.3% (n = 6). This method presents the benefits of simplicity and high sensitivity, thereby providing a rapid analytical approach for the control of quality and safety of meat products.

Key words: surface plasmon resonance, sulfonamides, rapid determination