title: A Review of Methods for Detecting Melamine in Food Samples.
abstract: Melamine is a synthetic chemical used in the manufacture of resins, pigments, and superplasticizers. Human beings can be exposed to melamine through various sources such as migration from related products into foods, pesticide contamination, and illegal addition to foods. Toxicity studies suggest that prolonged consumption of melamine could lead to the formation of kidney stones or even death. Therefore, reliable and accurate detection methods are essential to prevent human exposure to melamine. Sample preparation is of critical importance, since it could directly affect the performance of analytical methods. Some methods for the detection of melamine include instrumental analysis, immunoassays, and sensor methods. In this paper, we have summarized the state-of-the-art methods used for food sample preparation as well as the various detection techniques available for melamine. Combinations of multiple techniques and new materials used in the detection of melamine have also been reviewed. Finally, future perspectives on the applications of microfluidic devices have also been provided.
authors.affiliation: a Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin , P. R. China.
authors.forename: Yang
authors.initials: Y
authors.lastname: Lu
authors.affiliation: a Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin , P. R. China.|b School of Chemical Engineering, Tianjin University , Tianjin , P. R. China.
authors.forename: Yinqiang
authors.initials: Y
authors.lastname: Xia
authors.affiliation: c Key Laboratory of Pesticide and Chemical Biology of Ministry of Education, College of Chemistry, Central China Normal University , Wuhan , P. R. China.|d ARC Centre of Excellence in Nanoscale Biophotonics (CNBP) , Department of Physics and Astronomy , Macquarie University , North Ryde , Australia.
authors.forename: Guozhen
authors.initials: G
authors.lastname: Liu
authors.affiliation: a Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin , P. R. China.
authors.forename: Mingfei
authors.initials: M
authors.lastname: Pan
authors.affiliation: e College of Textile & Clothing, Jiangnan University , Wuxi , P. R. China.
authors.forename: Mengjuan
authors.initials: M
authors.lastname: Li
authors.affiliation: f ARC Training Centre for Advanced Technologies in Food Manufacture and School of Chemical Engineering, University of New South Wales , Sydney , 2052 NSW , Australia.
authors.forename: Nanju Alice
authors.initials: NA
authors.lastname: Lee
authors.affiliation: a Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin , P. R. China.
authors.forename: Shuo
authors.initials: S
authors.lastname: Wang
mesh_terms: D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D046210:Microfluidic Analytical Techniques; D014227:Triazines / Q000032:analysis*
chemical_list: D014227:Triazines; C011907:melamine
keywords: Biosensors; chemosensors; immunoassay; instrumental analysis; melamine