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Research progress on the application of quantum dots in the detection of lean meat powder residues in food
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Ting-Ting MA*, Ying TANG, Jun-Li WANG, Xiao-Nan YANG
Journal of Food Safety & Quality | 2026, 17(9) : 217 - 224
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Journal of Food Safety & Quality | 2026, 17(9): 217-224
• Special Topic: Analysis and Monitoring of Toxic and Harmful Substances in Food •
Research progress on the application of quantum dots in the detection of lean meat powder residues in food
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Ting-Ting MA*, Ying TANG, Jun-Li WANG, Xiao-Nan YANG
Affiliations
  • Gansu Province Product Quality Supervision and Inspection Research Institute, Lanzhou 730050, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20251111004
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Food safety issues are one of the current focuses of social concern in China. Lean meat powder is a type of drug that can promote lean meat growth in animals and improve the meat-to-feed ratio. The residue of lean meat powder in animal-derived foods poses a serious threat to consumer health, so the development of rapid and sensitive detection technologies is vital importance. Quantum dots, as a new type of nanomaterial, have shown broad application prospects in the field of food analysis due to their unique optical and electrical properties. This paper reviewed the latest application progress of rapid detection technologies in the detection of lean meat powder residues from 2 aspects: Quantum dots and detection methods. It mainly introduced the basic structure and significant characteristics of quantum dots, focused on the specific application of quantum dots in the detection of ractopamine residues, systematically elaborated on the research status of 3 mainstream analytical techniques (fluorescence analysis technology based on the fluorescence characteristics of quantum dots, immunoassay technology combining the specificity of antigen-antibody reactions and electrochemical analysis technology that enhanced sensitivity by modifying electrodes with quantum dots), summarized the challenges faced by quantum dot sensing technology in current research and looked forward to its future development directions. This article aims to provide valuable references for the development of new, highly sensitive, rapid and portable detection technology for lean meat powder.

quantum dots  /  lean meat powder  /  fluorescence characteristics  /  immunoassay  /  electrochemiluminescence
马婷婷, 唐璎, 王俊丽, 杨晓楠. 量子点在食品中瘦肉精残留检测中的应用研究进展. 食品安全质量检测学报, 2026 , 17 (9) : 217 -224 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251111004
Ting-Ting MA, Ying TANG, Jun-Li WANG, Xiao-Nan YANG. Research progress on the application of quantum dots in the detection of lean meat powder residues in food[J]. Journal of Food Safety & Quality, 2026 , 17 (9) : 217 -224 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20251111004
Year 2026 volume 17 Issue 9
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20251111004
  • Receive Date:2025-11-11
  • Online Date:2026-11-05
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  • Received:2025-11-11
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    Gansu Province Product Quality Supervision and Inspection Research Institute, Lanzhou 730050, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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