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Journal of Spectroscopy
Volume 2016, Article ID 1845237, 6 pages
http://dx.doi.org/10.1155/2016/1845237
Research Article

Rapid Detection of Tetracycline Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy

1Optics-Electrics Application of Biomaterials Lab, College of Engineering, Jiangxi Agricultural University, Nanchang 330045, China
2College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China

Received 25 August 2016; Accepted 9 October 2016

Academic Editor: Christoph Krafft

Copyright © 2016 Jinhui Zhao et al. 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.

Abstract

A rapid detection method based on surface enhanced Raman spectroscopy (SERS) was proposed in this paper in order to realize the detection of tetracycline residues in duck meat. Firstly, surface enhanced Raman spectra characteristics of tetracycline aqueous solution, duck meat extract, and duck meat extract containing tetracycline were analyzed. Secondly, the effect of the addition amount of duck meat extract containing tetracycline on SERS intensity and the effect of the adsorption time on SERS intensity were discussed, respectively. Thirdly, SERS intensity ratio at 1272 and 1558 cm−1 () was used to establish the SERS calibration curve. A good linearity relationship between the tetracycline concentration in duck meat extract and was obtained, and the linear regression equation and the correlation coefficient () were and 0.950, respectively. The average recovery of tetracycline in duck meat extract was 101~108% with relative standard deviation (RSD) of 2.4~4.6%. The experimental results showed that the method proposed in this paper was a good detection scheme for the rapid detection of tetracycline residues in duck meat.