发光学报Issue(12)：1464-1468,5.DOI:10.3788/fgxb20153612.1464
基于表面增强拉曼光谱的鸭肉中螺旋霉素残留检测
Detection of Spiramycin Residue in Duck Meat Based on SERS
摘要
Abstract
The surface enhanced Raman spectroscopy ( SERS) method combined with the adaptive iterative re-weighted penalized least squares ( air-PLS ) method was used for the rapid detection of spiramycin residue in duck meat. Firstly, the OTR202 was used as SERS active substrate, and the peak 1 622 cm-1 was considered as the Raman characteristic peak for spiramycin residue in duck meat extract. Then the optimum experimental conditions were determined by using the single factor experiment. Under these conditions, the duck meat extract spiked samples, in which spiramycin concentration range was 4. 0-50. 0 mg/L, were analyzed, and the standard curve was established and a good linear relationship was obtained. The linear regression equation was y=26. 681x+1233. 5, and the coefficient of determination ( R2 ) was 0. 980 2. The detection limit was 4 mg/L, and the average recovery rate was 73 . 38% ~105 . 25%. The research results show that it is feasible to real-ize the rapid detection of spiramycin residue in duck meat by using SERS.关键词
螺旋霉素/SERS/air-PLS/鸭肉Key words
spiramycin/SERS/air-PLS/duck meat分类
化学化工引用本文复制引用
洪茜,刘木华,袁海超,彭义杰,李耀,赵进辉..基于表面增强拉曼光谱的鸭肉中螺旋霉素残留检测[J].发光学报,2015,(12):1464-1468,5.基金项目
国家自然科学基金 （）
江西省科技厅对外科技合作计划 （）
江西省科技厅科技支撑项目 （）
江西省教育厅科技计划（GJJ12244）资助项目 （）
