Rapid Detection of Doxycycline Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy
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Abstract:
The surface strengthening agents OTR202 and OTR103 were used as active substrates for surface enhanced Raman spectroscopy (SERS), and a method for the detection of doxycycline residues in duck meat using SERS was established in this study. First, the SERS spectral characteristics of doxycycline aqueous solution, duck meat extract, and duck meat extract containing doxycycline were analyzed and compared. The effects of the amount of added duck meat extract containing doxycycline and the adsorption time on SERS intensity were then investigated, and the optimum amount of added duck meat extract containing doxycycline and optimum adsorption time were 20 μL and 1 min, respectively. A standard curve to predict the doxycycline residues in duck meat was established using the SERS intensity ratio at 1270 and 1242 cm-1 (I1270/I1242). The experimental results showed that a good linear relationship between the doxycycline concentration in duck meat extract and I1270/I1242 was obtained when the doxycycline concentration in duck meat extract was between 4 and 30 mg/L. The obtained standard curve was utilized to predict the doxycycline concentration in the duck meat extract, and the correlation coefficient (r) and the root mean squared error of prediction (RMSEP) were 0.9762 and 3.0036, respectively. The detection limit of doxycycline in duck meat extract reached 1.346 mg/L. The experimental results showed that it was feasible to predict doxycycline residue levels in duck meat using the method described in this paper.
