Determination of Benzylpenicillin Potassium Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy with Au Nanoparticles
Determination of Benzylpenicillin Potassium Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy with Au Nanoparticles
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DOI：
10.1155/2016/7086723
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发表时间：
2016-04
期刊：
影响因子：
0.5
通讯作者：
Yijie Peng;Muhua Liu;Jinhui Zhao;H. Yuan;Y. Li;Jinjiang Tao;Hongqin Guo
中科院分区：
文献类型：
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作者：
Yijie Peng;Muhua Liu;Jinhui Zhao;H. Yuan;Y. Li;Jinjiang Tao;Hongqin Guo
建立了纳米金表面增强拉曼光谱(SERS)快速检测鸭肉中青霉素钾(PG)残留量的方法。采用金纳米颗粒作为表面增强拉曼散射增强衬底，利用紫外可见分光光度计测得金纳米颗粒的最大吸收峰为548 nm。本研究分析了PG溶液和PG鸭肉提取物的SERS光谱及其振动归属。讨论了金纳米粒子的加入量、样品加入量、氯化钠溶液加入量和吸附时间对PG鸭肉提取物表面增强拉曼光谱强度的影响。结果表明，在993 cm−1处的表面增强拉曼光谱强度与鸭肉提取物中PG残留量(0.5~15.0 mg·L−1)之间具有良好的线性关系。线性方程为，决定系数为0.9553。鸭肉提取物中PG的实测值与预测值之间的测定系数为0.9757，均方根误差为0.6496 mg/L，回收率为90~121%。结果表明，金纳米颗粒表面增强拉曼光谱技术为鸭肉中PG残留的快速检测提供了一种新的方法。
A new method using surface enhanced Raman spectroscopy (SERS) with Au nanoparticles was established for the rapid detection of benzylpenicillin potassium (PG) residues in duck meat. Au nanoparticles were used as SERS enhancement substrate, and the maximum absorption peak of Au nanoparticles using the UV-Vis spectrophotometer was 548 nm. In the research, the SERS spectra of PG solutions and PG duck meat extract as well as their vibrational assignment were analyzed. The effects of Au nanoparticles addition, sample addition, NaCl solution addition, and adsorption time on the SERS intensities of PG duck meat extract were discussed. It is revealed that a good linearity can be obtained between the SERS intensities at 993 cm−1 and the PG residues concentrations (0.5~15.0 mg·L−1) detected in duck meat extract. The linear equation was , and the determination coefficient was 0.9553. The determination coefficient of PG in duck meat extract between the actual values and the predictive values was 0.9757, and the root mean square error (RMSEP) was 0.6496 mg/L. The recovery rate of PG in duck meat extract was 90~121%. The results showed that the method using SERS with Au nanoparticles could pave a new way for the rapid detection of PG residues in duck meat.