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

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y=26.681x+1233.5,决定系数R2=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。

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.