Analytical and Bioanalytical Chemistry

, Volume 407, Issue 25, pp 7787–7795

Simultaneous quantification of the boar-taint compounds skatole and androstenone by surface-enhanced Raman scattering (SERS) and multivariate data analysis

  • Klavs M. Sørensen
  • Chloe Westley
  • Royston Goodacre
  • Søren Balling Engelsen
Research Paper

Abstract

This study investigates the feasibility of using surface-enhanced Raman scattering (SERS) for the quantification of absolute levels of the boar-taint compounds skatole and androstenone in porcine fat. By investigation of different types of nanoparticles, pH and aggregating agents, an optimized environment that promotes SERS of the analytes was developed and tested with different multivariate spectral pre-processing techniques, and this was combined with variable selection on a series of analytical standards. The resulting method exhibited prediction errors (root mean square error of cross validation, RMSECV) of 2.4 × 10−6 M skatole and 1.2 × 10−7 M androstenone, with a limit of detection corresponding to approximately 2.1 × 10−11 M for skatole and approximately 1.8 × 10−10 for androstenone. The method was subsequently tested on porcine fat extract, leading to prediction errors (RMSECV) of 0.17 μg/g for skatole and 1.5 μg/g for androstenone. It is clear that this optimized SERS method, when combined with multivariate analysis, shows great potential for optimization into an on-line application, which will be the first of its kind, and opens up possibilities for simultaneous detection of other meat-quality metabolites or pathogen markers.

Graphical abstract

Artistic rendering of a laser-illuminated gold colloid sphere with skatole and androstenone adsorbed on the surface

Keywords

Boar taint Porcine fat Androstenone Skatole Surface-enhanced Raman scattering (SERS) Multivariate calibration 

Supplementary material

216_2015_8945_MOESM1_ESM.pdf (1.1 mb)
ESM 1(PDF 1142 kb)

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  1. 1.Department of Food Science, Faculty of ScienceUniversity of CopenhagenFrederiksberg CDenmark
  2. 2.School of Chemistry, Manchester Institute of BiotechnologyUniversity of ManchesterManchesterUK

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