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DOI: 10.15507/2658-4123.26363.561-577

UDK 628.9.037-035.571:577.182

 

Determination of the Presence of Amoxicillin in Milk by the Temperature Photoluminescence Properties

 

Mikhail V. Belyakov
Dr.Sci. (Eng.), Associate Professor, Chief Researcher of the Laboratory of Innovative Technologies and Technical Means of Feeding in Animal Husbandry, Federal Scientific Agroengineering Center VIM (5 1st Institute Passage, Moscow 109428, Russian Federation), ORCID: https://orcid.org/0000-0002-4371-8042, Researcher ID: ABB-2684-2020, This email address is being protected from spambots. You need JavaScript enabled to view it.

Igor Yu. Efremenkov
Junior Researcher of the Laboratory of Innovative Technologies and Technical Means of feeding in Animal Husbandry, Federal Scientific Agroengineering Center VIM (5 1st Institute Passage, Moscow 109428, Russian Federation), ORCID: https://orcid.org/0000-0003-2302-9773, Researcher ID: AGR-5540-2022, This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Abstract
Introduction. The presence of antibiotic residues of antibiotics in milk poses a direct threat to the health of consumers causing allergic reactions and intestinal microbiota dysbiosis. This problem also results in serious economic losses for dairy producers, because of the substandard condition of a significant amount of raw material batches. Non-contact photoluminescent monitoring of amoxicillin present in milk will significantly improve product quality and reduce the economic costs of purchasing single-use test systems. Therefore, the development of sensitive and operational diagnostic methods, such as the analysis of luminescence temperature spectra, is essential for incoming control of raw materials at processing plants and protecting consumer rights.
Aim of the Study. The article is aimed at studying spectral characteristics of luminescence of amoxicillin-contaminated milk when the temperature changes and at determining informative parameters and spectral ranges to find dependencies φ(T) for developing a methodology to monitor the presence of antibiotics in milk in the technological processes.
Materials and Methods. The milk from the agricultural company “Michurino” was used to be contaminated. The presence of amoxicillin was monitored by the test system BIOEASY 4in1 BSCT. The temperature spectra and excitation and luminescence spectra were measured using the spectrofluorimeter CM 2203. The spectra were processed and sensitivity calculated using the software Microcal Origin.
Results. When heating the milk from 10 to 60 °C, the luminescence quenching occurs and the break point of the temperature spectrum of milk without amoxicillin differs from the break point of the temperature spectrum of milk with amoxicillin. When excited by ultraviolet radiation, the ratio of the intensity difference to temperature decreases from 28% to 83% when amoxicillin is added to the milk. The approximations of low-temperature and high-temperature areas have a coefficient of determination greater than 0.97.
Conclusion. Quenching the milk luminescence is related to protein denaturation with increasing temperature. The change in the temperature spectra ibreak point when amoxicillin is added to milk can be explained by the contribution of the antibiotic to the protein denaturation rate. To detect the presence of antibiotics in milk, it is advisable to use a radiation source of λ = 325 nm, a radiation receiver with a notch filter or monochromator of λ = 439 nm, followed by constructing a temperature dependence in the range of 10–36 °C and calculating the spectrum sensitivity. The results can be used for developing photoluminescent milk control technology in technological processes that occur with temperature changes.

Keywords: milk, amoxicillin, temperature spectra, optical diagnostics, temperature sensitivity of luminescence

Conflict of interest: The authors declare that there is no conflict of interest.

For citation: Belyakov M.V., Efremenkov I.Yu. Determination of the Presence of Amoxicillin in Milk by the Temperature Photoluminescence Properties. Engineering Technologies and Systems. 2026;36(2):561–577. https://doi.org/10.15507/2658-4123.26363.561–577

Authors contribution:
M. V. Belyakov – development or design of methodology; preparation, creation of the published work by those from the original research group, specifically critical review, commentary or revision – including pre- or post-publication stages.
I. Yu. Efremenkov – conducting a research and investigation process, specifically performing the experiments collection; Preparation, creation of the published work, specifically visualization and data presentation; specifically writing the initial draft.

All authors have read and approved the final manuscript.

Submitted 18.11.2025;
revised 23.01.2026;
accepted 28.01.2026

 

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