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| Study on Detection of Nafcillin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy |
| PENG Yi-jie, LIU Mu-hua, ZHAO Jin-hui*, YUAN Hai-chao, LI Yao, TAO Jin-jiang, GUO Hong-qing |
| Optics-Electrics Application of Biomaterials Lab, College of Engineering, Jiangxi Agricultural University, Nanchang 330045, China |
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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.
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Received: 2016-11-10
Accepted: 2017-03-19
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Corresponding Authors:
ZHAO Jin-hui
E-mail: zjhxiaocao@sina.com
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