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| Detection of Ciprofloxacin Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy |
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| DOI： |
| KeyWord:ciprofloxacin(CIP) surface enhanced Raman spectroscopy(SERS) duck meat detection |
| Author | Institution |
| ZHAO Jin-hui，LI Yao，YUAN Hai-chao，LIU Mu-hua |
江西农业大学工学院生物光电及应用重点实验室 |
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| Abstract: |
| A rapid detection method of surface enhanced Raman spectroscopy(SERS) was established for the detection of ciprofloxacin (CIP) residues in duck meat.UV-visible absorption spectrum of SERS enhanced substrate and the feasibility of SERS detection of CIP residues in duck meat were analyzed.The addition amount of gold colloid， addition amount of duck meat extract containing CIP，addition amount of sodium chloride solution and the adsorption time were optimized by the single factor analysis.The calibration curve for the method was obtained in the optimum experiment condition.The determination coefficient was 0.987 9.The average recoveries of CIP in the prediction samples were between 97.0% and 111.7%.The experiment results indicated that the SERS method was feasible for the detection of CIP residues in duck meat. |
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