Table of Contents
ISRN Spectroscopy
Volume 2012 (2012), Article ID 256326, 11 pages
Research Article

Fluorescence Rejection by Shifted Excitation Raman Difference Spectroscopy at Multiple Wavelengths for the Investigation of Biological Samples

Institut für Optik und Atomare Physik, Technische Universität Berlin, Sekretariat EW 0-1, Hardenbergstraße 36, 10623 Berlin, Germany

Received 26 May 2012; Accepted 12 June 2012

Academic Editors: M. Ivanda, S. Magazù, and P. Ribeiro-Claro

Copyright © 2012 Kay Sowoidnich and Heinz-Detlef Kronfeldt. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Shifted excitation Raman difference spectroscopy (SERDS) was applied for an effective fluorescence removal in the Raman spectra of meat, fat, connective tissue, and bone from pork and beef. As excitation light sources, microsystem diode lasers emitting at 783 nm, 671 nm, and 488 nm each incorporating two slightly shifted excitation wavelengths with a spectral difference of about 10 cm−1 necessary for SERDS operation were used. The moderate fluorescence interference for 783 nm excitation as well as the increased background level at 671 nm was efficiently rejected using SERDS resulting in a straight horizontal baseline. This allows for identification of all characteristic Raman signals including weak bands which are clearly visible and overlapping signals that are resolved in the SERDS spectra. At 488 nm excitation, the spectra contain an overwhelming fluorescence interference masking nearly all Raman signals of the probed tissue samples. However, the essentially background-free SERDS spectra enable determining the majority of characteristic Raman bands of the samples under investigation. Furthermore, 488 nm excitation reveals prominent carotenoid signals enhanced due to resonance Raman scattering which are present in the beef samples but absent in pork tissue enabling a rapid meat species differentiation.