Objective To explore a method for rapid detection of thiabendazole residue in dairy products using molecular fluorescence differential addition method. Methods The optimal experimental conditions for the molecular fluorescence differential addition method were determined through single factor experiments, and this method was applied to determine the content of thiabendazole in dairy products. Results The residue of thiabendazole in dairy products ranged from 0.1580 to 0.1611 mg/kg, with a limit of detection was 0.0018 μg/mL and a limit of quantification was 0.0060 μg/mL. The relative standard deviation of the results was 0.75% (n=6), and the recovery rates ranged from 99.4% to 106.7%. A comparison with GB 23200.87—2016 National standards for food safety-Determination of thiabendazole residues in milk and dairy products-Fluorescence spectrophotometry showed no significant differences between the two methods based on F-test and t-test analysis. Conclusion This method eliminates the need to construct a calibration curve and measure blank solutions, offering advantages such as simplicity, sensitivity, rapidity, high recovery rates and accurate results. The proposed method is suitable for the rapid detection of thiabendazole residue in dairy products and provides a new detection technique for the determination of thiabendazole residues in dairy products.

thiabendazole  /  molecular fluorescence  /  differential standard addition method  /  dairy products