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

发布时间：2018-04-16 14:29

  本文选题：金胶颗粒 + 表面增强拉曼光谱　； 参考：《光谱学与光谱分析》2017年12期

【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 449cm~(-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0.2~10mg·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。
[Abstract]:A method for the determination of naphthicillin residues in duck meat was established by using gold colloidal particles as active substrate, sodium chloride solution as active agent and surface enhanced Raman spectroscopy (SERS) technique.Firstly, the SERS characteristic peaks and their ascription of Nefloxicillin aqueous solution were analyzed.Then, the characteristic peaks of SERS in duck meat extract were analyzed, the Raman characteristic peaks of Nefloxicillin residues in duck meat were determined, and the intensity of Raman peaks at 521 and 1449 cm ~ (-1) were selected to optimize the conditions.Finally, the residual naphthoxicillin in duck meat extract was determined by internal standard method.The results showed that the four calibration curves established by Raman peak intensity ratio had a good linear relationship when the concentration of naphthoxicillin in duck extract was in the range of 0.2~10mg Ln (-1), and the determining coefficients were all greater than 0.95.Among them, three calibration curves have high accuracy, and the recovery rate is between 88 and 144.Therefore, it is feasible to use SERS to detect naphthicillin residues in duck meat. This method is simple and rapid, which provides technical support for the detection of naphthicillin residues in poultry meat food.
【作者单位】： 江西农业大学工学院生物光电及应用重点实验室;
【基金】：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
【分类号】：O657.37;TS251.7
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本文编号：1759330