Study On Detection Of Quinolone Antibiotics Residues In Duck Meat Based On SERS

With the continuous development of animal husbandry in agricultural products and the improvement of people's living standards in recent years, food safety issues have become the focus of the public. The duck breeding is increased year by year in the large–scale poultry farming industry. Thus, it is important to establish a method to achieve the rapid detection of antibiotics residues in duck meat. This research adopted surface enhanced Raman spectroscopy?SERS? to detect quinolone antibiotics residues in Jiangxi Sheldrake.The main research contents were as follows:?1? The research used SERS to analyze norfloxacin residues in the duck meat quantitatively and qualitatively. Using OTR202 and OTR103 as the surface-enhanced agent, the research analyzes norfloxacin residues in the duck meat extract based on SERS and adaptive iterative penalized least squares?air-PLS? method. This research analyzed the spectral absorption peaks of OTR202 by collecting UV-visible absorption spectra of surface-enhanced agent, and obtained norfloxacin concentration of the duck meat based on the intensity of the characteristic peaks at 1259cm¹. The experimental results showed a good linear relationship at the range of 0.1 30mg/L with the method for detecting norfloxacin residues.The minimum detectable concentration was 0.1mg/L, and the average recovery rate of sample ranged from 93% to 111%.?2? The research used SERS to analyze ofloxacin residues in the duck meat quantitatively and qualitatively. Using gold colloid?which was prepared with trisodium citric acid by reduction method? as surface-enhanced agent, and the sodium chloride as activator, the research analyze ofloxacin residues in the duck meat extract based on SERS and air-PLS method. This research analyzed the spectral absorption peaks of self-made gold colloid by collecting UV-visible absorption spectra of surface-enhanced agent, and obtained ofloxacin concentration of the duck meat based on the intensity of the characteristic peaks at 1307cm¹.The experimental results showed a good linear relationship at the range of 0.05 11.0mg/L with the method for detecting ofloxacin residues.The minimum detectable concentration was 0.05mg/L, and the average recovery recovery rate of sample ranged from 89% to 106%.?3? The research used SERS to analyze ciprofloxacin residues in the duck meat quantitatively and qualitatively. The ethyl acetate was used as extraction solvent, and the duck meat extract was obtained after nitrogrn blow-off. In this research, the self-made gold colloid and sodium chloride were used as surf-enhanced agent. Analyze ciprofloxacin residues in the duck meat extract based on SERS and air-PLS method.This research analyzed the spectral absorption peaks of self-made gold collid by collecting UV-visibleabsorption spectra of surface-enhanced agent,and obtained ciprofloxacin concentration of the duck meat based on the intensity of the characteristic peaks at 1262cm¹. The experimental results showed a good linear relationship at the range of 0.2⁷.0mg/L with the method for detecting ciprofloxacin residues. The minimum detectable concentration was 0.2mg/L, and the average recovery rate of sample ranged from 97% to 112%.The result indicated that detecting norfloxacin, ofloxacin and ciprofloxacin residues in duck meat by the method of SERS was feasible.