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Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis

There is a critical need for a rapid and simple method of qualitative and quantitative analysis of testosterone propionate (TP) and nandrolone (NT) residues in duck meat. In this study, we applied surface-enhanced Raman spectroscopy (SERS) coupled multivariate analysis for the classification and det...

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Autores principales: Yuan, Haichao, Liu, Muhua, Huang, Shuanggen, Zhao, Jinhui, Tao, Jinjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772710/
https://www.ncbi.nlm.nih.gov/pubmed/33357693
http://dx.doi.org/10.1016/j.psj.2020.10.018
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author Yuan, Haichao
Liu, Muhua
Huang, Shuanggen
Zhao, Jinhui
Tao, Jinjiang
author_facet Yuan, Haichao
Liu, Muhua
Huang, Shuanggen
Zhao, Jinhui
Tao, Jinjiang
author_sort Yuan, Haichao
collection PubMed
description There is a critical need for a rapid and simple method of qualitative and quantitative analysis of testosterone propionate (TP) and nandrolone (NT) residues in duck meat. In this study, we applied surface-enhanced Raman spectroscopy (SERS) coupled multivariate analysis for the classification and detection of TP and NT residues in duck meat. A total of 294 duck meat extract samples were obtained from duck breast meats based on a LC-MS/MS sample preparation method with slight modification including 102 duck meat extract samples without TP and NT, 43 duck meat samples containing TP, 47 duck meat extract samples containing NT, and 102 duck meat extract samples containing TP and NT. Raw Raman spectra were pretreated by using adaptive iteratively reweighted penalized least squares (airPLS), normalization and first derivative, and then the score values of first 10 principal components were selected as the inputs of the developed models. A particle swarm optimization–support vector classification (PSO-SVC) model was created to classify all the duck meat samples into the 4 groups (i.e., control group, TP group, NT group, and TP combined with NT group) with the classification accuracies of 99.49 and 100% for training set and test set, respectively. Furthermore, 2 least squares support vector regression (LS-SVR) models were developed to predict the TP values in samples with a determination coefficient (R(2)) value of 0.9316, root mean square error (RMSE) value of 2.1739, and ratio of prediction to deviation (RPD) value of 3.2189 for the test set, and NT values in samples with an R(2) value of 0.9038, RMSE value of 2.2914, and RPD value of 2.9701 for the test set. Surface-enhanced Raman spectroscopy technology, in combination with multivariate analysis, has the potential to become the qualitative and quantitative analysis tool for TP and NT residues in duck meat extract.
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spelling pubmed-77727102020-12-31 Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis Yuan, Haichao Liu, Muhua Huang, Shuanggen Zhao, Jinhui Tao, Jinjiang Poult Sci Microbiology and Food Safety There is a critical need for a rapid and simple method of qualitative and quantitative analysis of testosterone propionate (TP) and nandrolone (NT) residues in duck meat. In this study, we applied surface-enhanced Raman spectroscopy (SERS) coupled multivariate analysis for the classification and detection of TP and NT residues in duck meat. A total of 294 duck meat extract samples were obtained from duck breast meats based on a LC-MS/MS sample preparation method with slight modification including 102 duck meat extract samples without TP and NT, 43 duck meat samples containing TP, 47 duck meat extract samples containing NT, and 102 duck meat extract samples containing TP and NT. Raw Raman spectra were pretreated by using adaptive iteratively reweighted penalized least squares (airPLS), normalization and first derivative, and then the score values of first 10 principal components were selected as the inputs of the developed models. A particle swarm optimization–support vector classification (PSO-SVC) model was created to classify all the duck meat samples into the 4 groups (i.e., control group, TP group, NT group, and TP combined with NT group) with the classification accuracies of 99.49 and 100% for training set and test set, respectively. Furthermore, 2 least squares support vector regression (LS-SVR) models were developed to predict the TP values in samples with a determination coefficient (R(2)) value of 0.9316, root mean square error (RMSE) value of 2.1739, and ratio of prediction to deviation (RPD) value of 3.2189 for the test set, and NT values in samples with an R(2) value of 0.9038, RMSE value of 2.2914, and RPD value of 2.9701 for the test set. Surface-enhanced Raman spectroscopy technology, in combination with multivariate analysis, has the potential to become the qualitative and quantitative analysis tool for TP and NT residues in duck meat extract. Elsevier 2020-10-14 /pmc/articles/PMC7772710/ /pubmed/33357693 http://dx.doi.org/10.1016/j.psj.2020.10.018 Text en © 2020 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Microbiology and Food Safety
Yuan, Haichao
Liu, Muhua
Huang, Shuanggen
Zhao, Jinhui
Tao, Jinjiang
Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title_full Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title_fullStr Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title_full_unstemmed Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title_short Classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced Raman spectroscopy coupled with multivariate analysis
title_sort classification and detection of testosterone propionate and nandrolone residues in duck meat using surface-enhanced raman spectroscopy coupled with multivariate analysis
topic Microbiology and Food Safety
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772710/
https://www.ncbi.nlm.nih.gov/pubmed/33357693
http://dx.doi.org/10.1016/j.psj.2020.10.018
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