Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy

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Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy

- Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy
- Vol. 36, Issue 5, Pages: 701-704(2017)
- 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
- 作者简介：
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Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy. [J]. 36(5):701-704(2017)
DOI：

Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy. [J]. 36(5):701-704(2017) DOI：

摘要

为实现鸭肉中环丙沙星(CIP)残留的快速检测，建立了一种鸭肉中CIP残留的表面增强拉曼光谱(SERS)快速检测方法。进行了增强基底的紫外-可见吸收光谱分析和鸭肉中CIP残留检测的SERS可行性分析。通过单因素实验，确定了金胶加入量、含CIP的鸭肉提取液加入量、氯化钠溶液加入量和吸附时间。在最佳实验条件下，建立了鸭肉中CIP残留的SERS检测的标准工作曲线，决定系数(R2)为0.987 9，预测样本中CIP的平均回收率为97.0% ~111.7%。实验结果表明，鸭肉中CIP残留的SERS快速检测方法是可行的。

Abstract

A rapid detection method of surface enhanced Raman spectroscopy(SERS) was established for the detection of ciprofloxacin (CIP) residues in duck meat.UV-visible absorption spectrum of SERS enhanced substrate and the feasibility of SERS detection of CIP residues in duck meat were analyzed.The addition amount of gold colloid， addition amount of duck meat extract containing CIP，addition amount of sodium chloride solution and the adsorption time were optimized by the single factor analysis.The calibration curve for the method was obtained in the optimum experiment condition.The determination coefficient was 0.987 9.The average recoveries of CIP in the prediction samples were between 97.0% and 111.7%.The experiment results indicated that the SERS method was feasible for the detection of CIP residues in duck meat.

关键词

环丙沙星表面增强拉曼光谱鸭肉检测

Keywords

ciprofloxacin(CIP)surface enhanced Raman spectroscopy(SERS)duck meatdetection

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Hubei Key Laboratory of Novel Reactor and Green Chemical Technology，Wuhan Institute of Technology

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