Abstract
By applying surface-enhanced Raman spectroscopy (SERS), a rapid detection of Kitasamycin (KIT) residues in duck meat was proposed. On the bases of analyzing UV-visible absorption spectrum of enhanced substrate and SERS of KIT in duck meat, the SERS detection conditions of KIT in duck meat, the addition amount of duck meat extract containing KIT and adsorption time, were optimized by single factor method, and the standard curves for the detection of KIT aqueous solution and KIT residues in duck meat were build respectively. The experiment results showed that the standard curve equation and the coefficient of determination were y=0.046 2x+0.215 3 and 0.927 9 respectively for the detection of KIT in aqueous solution with the average recovery rate of 99％～123％. The standard curve equation and the coefficient of determination were y=0.011 9x+0.940 9 and 0.923 2 respectively for the detection of KIT residues in duck meat with the average recovery rate of 104％～108％.The experiment results showed that it was feasible to detect the KIT residues in duck meat by using SERS technology.
Publication Date
6-28-2017
First Page
60
Last Page
63
DOI
10.13652/j.issn.1003-5788.2017.06.012
Recommended Citation
Jinhui, ZHAO; Qian, HONG; Haichao, YUAN; and Muhua, LIU
(2017)
"Detection of kitasamycin residues in duck meat using surface-enhanced Raman spectroscopy,"
Food and Machinery: Vol. 33:
Iss.
6, Article 12.
DOI: 10.13652/j.issn.1003-5788.2017.06.012
Available at:
https://www.ifoodmm.cn/journal/vol33/iss6/12
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