Skip to main content
SpringerLink
Log in

A new approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman spectroscopy coupled with gold nanosubstrates

  • Original Paper
  • Published:
Sensing and Instrumentation for Food Quality and Safety Aims and scope Submit manuscript

Abstract

Vibrational spectroscopic characteristics of melamine, cyanuric acid, and melamine cyanurate were measured using surface-enhanced Raman spectroscopy (SERS) coupled with gold nanosubstrates. Trace amounts of melamine and its analogues (cyanuric acid and melamine cyanurate) were characterized and quantified quickly and accurately by SERS in combination with partial least squares (PLS) analysis. Based on the relationship between the Raman intensity of the most prominent peak at around 676 cm−1 and log values of melamine concentrations, the limit of detection (LOD) of SERS for melamine was estimated to be 2.6 × 10−7 mol L−1 (∼33 ppb). An approximately 3 × 104 fold of enhancement factor for SERS signals of melamine on gold nanosubstrates was obtained. This result was based upon the comparison of the peak at around 676 cm−1 in the SERS spectra with that of normal Raman spectra of melamine in aqueous solutions. SERS spectra of cyanuric acid acquired from its solid form differ significantly from this compound in an aqueous solution, indicating a possible keto-enol isomerization reaction of cyanuric acid in water. When equal amounts of melamine and cyanuric acid were added together, spoke-like crystals of melamine cyanurate formed instantly, which could be measured and characterized by SERS. This study demonstrates that SERS could provide a fast and ultra-sensitive tool for detection and characterization of melamine and its derivative compounds in aqueous solutions.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  1. MSNBC. Tainted food killed 224 pets in latest tally. http://www.msnbc.msn.com/id/22028878/from/ET/ (2007)

  2. T. Sugita, H. Ishiwata, K. Yoshihira, Food Addit. Contam. 7, 21 (1990)

    CAS  Google Scholar 

  3. C.A. Brown, K.S. Jeong, R.H. Poppenga et al., J. Vet. Diagn. Invest. 19, 525 (2007)

    Google Scholar 

  4. L.M.A. Perdigao, N.R. Champness, P.H. Beton, Chem. Commun. 538 (2006)

  5. W. Yi, W. Bei, Q.G. Wang, J. Crystallogr. Spectrosc. Res. 20, 79 (1990)

    Article  Google Scholar 

  6. M. Hostetler. Melamine risk assessment. http://www.preparedfoods.com (2007), p. 37

  7. T. Sugita, H. Ishiwata, K. Yoshihira, A. Maekawa, Bull. Environ. Contam. Toxicol. 44, 567 (1990)

    Article  CAS  Google Scholar 

  8. J.V. Sancho, M. Ibanez, S. Grimalt, O.J. Pozo, F. Hernandez, Anal Chim Acta 530, 237 (2005)

    Article  CAS  Google Scholar 

  9. K. Kneipp, H. Kneipp, I. Itzkan, R.R. Dasari, M.S. Feld, J. Phys-Condens. Matter. 14, R597 (2002)

    Article  CAS  Google Scholar 

  10. K. Kneipp, H. Kneipp, I. Itzkan, R.R. Dasari, M.S. Feld, Chem. Rev. 99, 2957 (1999)

    Article  CAS  Google Scholar 

  11. E.B. Hanlon, R. Manoharan, T.W. Koo et al., Phys. Med. Biol. 45, R1 (2000)

    Article  CAS  Google Scholar 

  12. K. Kneipp, A.S. Haka, H. Kneipp et al., Appl. Spectrosc. 56, 150 (2002)

    Article  CAS  Google Scholar 

  13. C.L. Haynes, A.D. McFarland, R.P. Van Duyne, Anal. Chem. 77, 338a (2005)

    Article  CAS  Google Scholar 

  14. G.B. Seifer, Russ. J. Coord. Chem. 28, 301 (2002)

    Article  CAS  Google Scholar 

  15. H. Martens, T. Naes, Multivariate Calibration (John Wiley & Sons, Inc., New York, 1986)

    Google Scholar 

  16. M. Lin, A.G. Cavinato, Y. Huang, B.A. Rasco, Food Res. Int. 36, 761 (2003)

    Article  CAS  Google Scholar 

  17. E. Koglin, B.J. Kip, R.J. Meier, J. Phys. Chem. 100, 5078 (1996)

    Article  CAS  Google Scholar 

  18. D.M. Lewis, Adv. Colour Sci. Technol. 4, 59 (2001)

    CAS  Google Scholar 

  19. M.K. Marchewka, Mater. Lett. 58, 843 (2004)

    Article  CAS  Google Scholar 

  20. M. Ito, Bull. Chem. Soc. Jpn. 26, 339 (1953)

    Article  CAS  Google Scholar 

  21. X.Q. Liang, W.X. Zheng, N.B. Wong, J.S. Li, A.M. Tian, J. Mol. Struct-Theochem. 672, 151 (2004)

    Article  CAS  Google Scholar 

  22. X.Q. Liang, X.M. Pu, H.W. Zhou, N.B. Wong, A.N. Tian, J. Mol. Struct-Theochem. 816, 125 (2007)

    Article  CAS  Google Scholar 

  23. C.H. Tseng, C.K. Mann, T.J. Vickers, Appl. Spectrosc. 48, 535 (1994)

    Article  CAS  Google Scholar 

Download references

Acknowledgement

Special thanks are given to Dr. Barbara Rasco (Ph.D., JD) in the Department of Food Science at Washington State University for her kind review of this study.

Author information

Authors and Affiliations

  1. Food Science Program, Division of Food Systems & Bioengineering, University of Missouri, Columbia, MO, 65211, USA

    Lili He, Yang Liu, Mengshi Lin, Joseph Awika & Azlin Mustapha

  2. Department of Animal Sciences, University of Missouri, Columbia, MO, 65211, USA

    David R. Ledoux

  3. Department of Mechanical and Aerospace Engineering, University of Missouri, Columbia, MO, 65211, USA

    Hao Li

Authors
  1. Lili He
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yang Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Mengshi Lin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Joseph Awika
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. David R. Ledoux
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Hao Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Azlin Mustapha
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mengshi Lin.

Rights and permissions

Reprints and permissions

About this article

Cite this article

He, L., Liu, Y., Lin, M. et al. A new approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman spectroscopy coupled with gold nanosubstrates. Sens. & Instrumen. Food Qual. 2, 66–71 (2008). https://doi.org/10.1007/s11694-008-9038-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-008-9038-0

Keywords

Search

Navigation