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

<div>SERS spectra of duck meat extract containing different tetracycline concentrations. The inset shows the linear relationship between the tetracycline concentration and SERS intensity ratio at 1272 and 1558 cm<sup>−1</sup> (<i>I</i><sub>1272</sub>/<i>I</i><sub>1558</sub>).</div>

Journal of Spectroscopy

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Figure 5

Figure 5: Rapid Detection of Tetracycline Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy 