应用表面增强拉曼光谱法检测鸭肉中萘夫西林残留的研究

doi:10.3964/j.issn.1000-0593(2017)12-3736-07

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摘要：采用金胶颗粒作为活性基底，氯化钠溶液作为活性剂，并采用表面增强拉曼光谱(SERS)技术建立一种检测鸭肉中萘夫西林残留的检测方法。首先分析了奈夫西林水溶液的SERS特征峰及其归属。然后分析了奈夫西林在鸭肉提取液中的SERS特征峰，确定了鉴定鸭肉中奈夫西林残留的拉曼特征峰，并选取521与1 449 cm^-1处的拉曼峰强度进行条件的优化。最后应用内标法对鸭肉提取液中萘夫西林的残留量进行定量分析。结果表明，鸭肉提取液中萘夫西林的质量浓度范围在0.2~10 mg·L^-1 时，应用拉曼峰强度比值所建立的四种标定曲线均具有良好的线性关系，决定系数均大于0.95。其中三种标定曲线具有较高的准确度，其回收率介于88%~144%。由此可见，应用SERS检测鸭肉中萘夫西林的残留是可行的，该方法简便、快速，为检测禽肉类食品中萘夫西林的残留提供了技术支持。

关键词：金胶颗粒；表面增强拉曼光谱；鸭肉；萘夫西林

Abstract：A new method using Surface enhanced Raman spectroscopy (SERS) was established for the rapid detection of Nafcillin residues in duck meat, and Au nanoparticles were used as enhancement substrate while NaCl solutions were used as active agent. In this research, the SERS characteristic peaks of Nafcillin solutions as well as their vibrational assignment were analyzed. Then, the SERS characteristic peaks of Nafcillin in duck extract were analyzed and determined for the identification of Nafcillin residues in duck meat，and the Raman intensities of nafcillin residues in duck meat extracted at 521 and 1 449 cm^-1 were applied to optimize the detection conditions. Lastly, the internal standard method was used to quantitatively analyze the nafcillin residues in duck meat. It was revealed that 4 calibration curves built by Raman peaks intensities ratio had a good linearity when the residues concentrations of nafcillin in duck were 0.2~10 mg·L^-1, and the determination coefficients were larger than 0.95. Three of the calibration curves using Raman peaks intensities ratio had superior accuracy with the recoveries of 88%~144%. The results showed the detection of nafcillin residues in duck meat using SERS was feasible, and the method was simple, rapid and accurate providing the technical support for detect the nafcillin residues in poultry meat food.

Key words：Au nanoparticles; SERS; Duck meat; Nafcillin

收稿日期: 2016-11-10 修订日期: 2017-03-19

中图分类号:

O657.3

基金资助: 国家自然科学基金项目(31660485)，江西省科技厅对外科技合作计划项目(20132BDH80005)，江西省科技厅科技支撑项目(2012BBG70058)资助

通讯作者: 赵进辉 E-mail: zjhxiaocao@sina.com

作者简介: 彭义杰，1988年生，江西农业大学工学院硕士研究生 e-mail： 541623442@qq.com

引用本文:

彭义杰，刘木华，赵进辉，袁海超，李耀，陶进江，郭红青. 应用表面增强拉曼光谱法检测鸭肉中萘夫西林残留的研究[J]. 光谱学与光谱分析, 2017, 37(12): 3736-3742.
PENG Yi-jie, LIU Mu-hua, ZHAO Jin-hui, YUAN Hai-chao, LI Yao, TAO Jin-jiang, GUO Hong-qing. Study on Detection of Nafcillin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2017, 37(12): 3736-3742.

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