基于表面增强拉曼光谱的鸭肉中螺旋霉素残留检测

洪茜; 刘木华; 袁海超; 彭义杰; 李耀; 赵进辉

doi:10.3788/fgxb20153612.1464

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基于表面增强拉曼光谱的鸭肉中螺旋霉素残留检测

发光学应用及交叉前沿 | 更新时间：2020-08-12

- 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
- 发光学报 2015年36卷第12期页码：1464-1468
- 作者机构：
  
  江西农业大学工学院生物光电及应用重点实验室,江西南昌,330045
- 作者简介：
- 基金信息：
  
  国家自然科学基金(31101295)();江西省科技厅对外科技合作计划(20132BDH80005)();江西省科技厅科技支撑项目(2012BBG70058)();江西
- DOI：10.3788/fgxb20153612.1464
  中图分类号： O657.37
- 纸质出版日期：2015-12-10，
  
  收稿日期：2015-6-17，
  
  修回日期：2015-11-4，
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洪茜, 刘木华, 袁海超等. 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, 2015,36(12): 1464-1468

HONG Qian, LIU Mu-hua, YUAN Hai-chao etc. Detection of Spiramycin Residue in Duck Meat Based on SERS[J]. Chinese Journal of Luminescence, 2015,36(12): 1464-1468
洪茜, 刘木华, 袁海超等. 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, 2015,36(12): 1464-1468 DOI： 10.3788/fgxb20153612.1464.

HONG Qian, LIU Mu-hua, YUAN Hai-chao etc. Detection of Spiramycin Residue in Duck Meat Based on SERS[J]. Chinese Journal of Luminescence, 2015,36(12): 1464-1468 DOI： 10.3788/fgxb20153612.1464.

摘要

利用表面增强拉曼光谱(SERS)法结合自适应迭代重加权惩罚最小二乘法(air-PLS)快速检测鸭肉中的螺旋霉素残留。首先采用OTR202作为SERS活性基底

确定了螺旋霉素的1 622 cm

-1

峰可以作为其在鸭肉提取液中残留检测的拉曼特征峰;然后

通过单因素分析法确定了实验的最佳条件

并在该条件下建立了螺旋霉素浓度范围介于4.0~50.0 mg/L之间的鸭肉提取液加标样本的标准曲线

并获得了良好的线性关系且线性回归方程为

=26.681

+1233.5

决定系数

=0.980 2

最低检测限为4 mg/L

预测样本的平均回收率为73.38%~105.25%。研究表明

采用SERS技术可以实现鸭肉中螺旋霉素残留的快速检测。

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

=26.681

+1233.5

and the coefficient of determination (

) 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 realize the rapid detection of spiramycin residue in duck meat by using SERS.

关键词

螺旋霉素SERSair-PLS鸭肉

Keywords

spiramycinSERSair-PLSduck meat

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