Abstract
A new method using surface enhanced Raman spectroscopy (SERS) with Au nanoparticles was established for the rapid detection of benzylpenicillin potassium (PG) residues in duck meat. Au nanoparticles were used as SERS enhancement substrate, and the maximum absorption peak of Au nanoparticles using the UV-Vis spectrophotometer was 548 nm. In the research, the SERS spectra of PG solutions and PG duck meat extract as well as their vibrational assignment were analyzed. The effects of Au nanoparticles addition, sample addition, NaCl solution addition, and adsorption time on the SERS intensities of PG duck meat extract were discussed. It is revealed that a good linearity can be obtained between the SERS intensities at 993 cm−1and the PG residues concentrations (0.5~15.0 mg·L−1) detected in duck meat extract. The linear equation wasY=831.68X+1997.1, and the determination coefficient was 0.9553. The determination coefficient of PG in duck meat extract between the actual values and the predictive values was 0.9757, and the root mean square error (RMSEP) was 0.6496 mg/L. The recovery rate of PG in duck meat extract was 90~121%. The results showed that the method using SERS with Au nanoparticles could pave a new way for the rapid detection of PG residues in duck meat.
Highlights
Penicillin is a type of β-lactam antimicrobial drugs and, as one of the most output and the most widely used antibiotics, has been successfully applied to treat bacterial infections in both human and animals, such as gastrointestinal, urethra, and respiratory tract infections [1, 2]
The main methods reported for the detection of penicillin residues in animal foods include the high-performance liquid chromatography (HPLC) [1, 6], microbial method [7], enzyme-linked immunosorbent assay [8], and electrochemical immunosensor [5]
In the formation of sodium citrate reduction of auric chloride acid, the sodium citrate, which was not directly reacted with the boiling solution of auric chloride acid, was firstly decomposed into the stable acetoacetate and formic acid, and Au nanoparticles were produced via the oxidation reaction between formic acid and auric chloride acid [18]
Summary
Penicillin is a type of β-lactam antimicrobial drugs and, as one of the most output and the most widely used antibiotics, has been successfully applied to treat bacterial infections in both human and animals, such as gastrointestinal, urethra, and respiratory tract infections [1, 2]. The main methods reported for the detection of penicillin residues in animal foods include the high-performance liquid chromatography (HPLC) [1, 6], microbial method [7], enzyme-linked immunosorbent assay [8], and electrochemical immunosensor [5]. The advantages of these techniques are the sensitivity and practicality; these methods are suffering several drawbacks, such as complex pretreatment and unsatisfactory costeffectiveness. It is very urgent to establish a new method for the simple, rapid, and accurate detection of penicillin residues in duck meat
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