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

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 (I1272/I1558) was used to establish the SERS calibration curve. A good linearity relationship between the tetracycline concentration in duck meat extract and I1272/I1558 was obtained, and the linear regression equation and the correlation coefficient (r) were y=0.0177x+0.1213 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.