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Colorimetric Detection Of Melamine

Melamine powder, an industrial chemical with high nitrogen content, is illegally added to dairy products to falsify protein levels, leading to severe health hazards such as kidney stones and urinary system damage. This article details the principles, optimal conditions, step-by-step procedures, and practical applications of AuNPs-based colorimetry for food safety inspectors, laboratory technicians, and dairy industry quality controllers.

Why Colorimetry Stands Out for Melamine Detection

Against the backdrop of increasing food safety concerns, colorimetry addresses the critical gaps of traditional methods:

Low cost: No need for expensive instruments—basic UV-Vis spectrophotometers or even naked-eye observation suffice for qualitative screening.
Rapid results: From sample pretreatment to final detection, the entire process takes <30 minutes, far faster than the 1–3 hours required for HPLC/GC-MS.
Simple operation: Minimal technical expertise is needed, making it suitable for on-site inspections in dairy factories, markets, and border checkpoints.
Visual readability: Color changes (wine-red → blue/purple) enable instant preliminary judgment, eliminating the need for complex data analysis.
Eco-friendliness: Reduces organic solvent usage compared to traditional methods, minimizing environmental impact.

These strengths make colorimetry an ideal choice for rapid melamine screening in resource-constrained settings or large-scale quality control.

Core Principles of Colorimetric Detection Of Melamine

Colorimetry relies on the interaction between AuNPs, Tₙ DNA, and melamine powder, with optical changes driving qualitative and quantitative detection.

Key Mechanism of Colorimetric Detection Of Melamine

AuNPs Stability: Unmodified AuNPs (≈16 nm in diameter) disperse stably in aqueous solutions, exhibiting a characteristic wine-red color due to surface plasmon resonance (SPR) at 521 nm. This stability stems from electrostatic repulsion between the negatively charged AuNPs surfaces.
Tₙ DNA Protection: Single-stranded poly-thymine DNA (Tₙ) binds to AuNPs via van der Waals forces, forming a protective layer. This layer prevents AuNPs from aggregating even at low NaCl concentrations, maintaining their wine-red color.
Melamine-Induced Aggregation: Melamine contains three amine groups that form specific triple hydrogen bonds with Tₙ DNA (especially T₁₀). This binding displaces Tₙ DNA from the AuNPs surface, stripping away the protective layer. In the presence of 0.1% NaCl, free AuNPs lose electrostatic repulsion and aggregate, causing the SPR peak to shift to 688 nm and the solution color to change from wine-red to blue or purple.
Quantitative Analysis: The ratio of absorbance at 688 nm (aggregated AuNPs) to 521 nm (dispersed AuNPs) (A₆₈₈/A₅₂₁) has a linear correlation with melamine concentration, enabling precise quantification via UV-Vis spectrophotometry.

Optimal Experimental Conditions

To ensure accuracy, sensitivity, and reproducibility, strict control of the following parameters is critical:

pH Value: 7.0 (neutral conditions). Acidic or alkaline environments cause melamine hydrolysis or AuNPs instability, leading to false results.
Temperature: 25℃. High temperatures (>30℃) trigger spontaneous AuNPs aggregation, while low temperatures (<20℃) slow the binding reaction between melamine and Tₙ DNA.
Tₙ DNA Length: T₁₀ (10 thymine bases). Shorter chains (e.g., T₅) provide insufficient protection for AuNPs, while longer chains (e.g., T₂₀) introduce steric hindrance, reducing binding efficiency with melamine.
NaCl Concentration: 0.1% (w/v). This concentration is sufficient to induce aggregation of unprotected AuNPs without causing spontaneous clumping of Tₙ DNA-protected AuNPs.
Incubation Time: 10 minutes for melamine-Tₙ DNA binding, followed by 5 minutes for AuNPs aggregation after NaCl addition.

Performance Metrics

Linear Range: 0.2×10⁻⁷–10.0×10⁻⁷ mol/L (pure water), covering the melamine powder limits set by major countries (e.g., China’s 2.5 μmol/kg for dairy products).

Detection Limits (LOD):
* Pure water: 0.011 μmol/L (0.0014 mg/L)
* Fresh milk: 0.15 μmol/L (0.019 mg/L)
* Milk powder: 0.68 μmol/kg (0.087 mg/kg)
Selectivity: Minimal interference from common substances in food matrices. At 1 μmol/L, urea, lysine, cyanuric acid, potassium chloride, and magnesium chloride show no significant interference.
Detection Time: <30 minutes (including 15–20 minutes of sample pretreatment for dairy products).

Step-by-Step Colorimetric Detection Of Melamine

Label 10 mL centrifuge tubes for blank control, standard solutions (1–10 μmol/L), and samples.
Add 200 μL of AuNPs solution, 50 μL of 0.5 μmol/L T₁₀ DNA solution, and 50 μL of phosphate buffer (pH 7.0) to each tube, vortex to mix.
Add 50 μL of blank control (ultrapure water), standard solutions, or pretreated samples to the corresponding tubes, vortex thoroughly.
Incubate at 25℃ for 10 minutes to allow melamine-T₁₀ DNA binding.
Add 50 μL of 0.1% NaCl solution to each tube, vortex to mix, and incubate for another 5 minutes to induce AuNPs aggregation.
Qualitative Detection: Observe the solution color—wine-red indicates no melamine (or concentration below LOD), while blue/purple indicates melamine presence.
Quantitative Detection: Transfer the solution to a 1 cm quartz cuvette, measure absorbance at 521 nm and 688 nm with a UV-Vis spectrophotometer. Calculate the A₆₈₈/A₅₂₁ ratio, and determine melamine concentration using a pre-established standard curve.

FAQ

Q1: Can this method detect melamine in non-dairy foods (e.g., soy milk, eggs, processed snacks)?
A1: Yes. For plant-based proteins (e.g., soy milk), follow the same pretreatment as milk to remove proteins and fats. For eggs, dilute 1 mL of egg liquid with 9 mL of ultrapure water, centrifuge at 10,000 rpm for 15 minutes to remove yolk lipids, and test the supernatant. For processed snacks (e.g., milk-containing biscuits), crush 1 g of sample, extract with 5 mL of ultrapure water under sonication for 10 minutes, centrifuge, and use the supernatant for detection.

Q2: How to reduce interference from high-amine foods (e.g., fermented dairy products, soy sauce)?
A2: Two effective strategies: 1) Dilute the sample 1:2 with ultrapure water to lower the concentration of interfering amines below the threshold (10 μmol/L); 2) Add 0.05% bovine serum albumin (BSA) to the reaction system to block non-specific binding between amines and T₁₀ DNA, without affecting melamine detection.

Q3: Is the colorimetric method cost-effective for large-scale testing?
A3: Extremely cost-effective. The key reagents (AuNPs, T₁₀ DNA, NaCl) cost approximately $5–10 per 100 tests. A portable UV-Vis spectrophotometer (priced at $1,000–$5,000) is far more affordable than HPLC ($50,000+) or GC-MS ($100,000+). For basic qualitative screening, no instrument is needed—naked-eye observation suffices, further reducing costs.

Q4: How to store prepared AuNPs and reagents to ensure stability?
A4: – AuNPs solution: Store in a brown bottle at 4℃, avoid light and temperature fluctuations. Use within 2–4 weeks; discard if the solution turns purple or precipitates.

T₁₀ DNA solution: Store the 10 μmol/L stock solution at -20℃ (stable for 6 months); dilute to 0.5 μmol/L immediately before use, and use within 24 hours.
Phosphate buffer and NaCl solution: Store at room temperature, use within 1 month; check for turbidity or precipitation before use.

conclusion

Colorimetric detection of melamine is a breakthrough in rapid melamine detection, combining simplicity, cost-effectiveness, and sensitivity. Its core advantages—visual readability, <30-minute detection time, and compliance with international safety standards—address the critical needs of on-site screening and large-scale quality control. By leveraging the specific binding between melamine and T₁₀ DNA and the optical properties of AuNPs, the method eliminates the limitations of traditional instruments and provides a reliable tool for food safety monitoring.

For food safety inspectors, dairy manufacturers, and laboratory technicians, colorimetry is the ideal choice for rapid, preliminary melamine screening. As food safety regulations continue to tighten globally, this method will play an increasingly important role in protecting consumers from adulterated products and safeguarding the integrity of the food industry.