Surface-enhanced Raman spectroscopy method for classification of doxycycline hydrochloride and tylosin in duck meat using gold nanoparticles

• Published in: Poultry science Vol. 100; no. 6; p. 101165
• Main Authors: Wang, Ting, Liu, Muhua, Huang, Shuanggen, Yuan, Haichao, Zhao, Jinhui, Chen, Jian
• Format: Journal Article
• Language: English
• Published: England Elsevier Inc 01.06.2021; Elsevier
• Subjects: doxycycline hydrochloride; duck meat; MICROBIOLOGY AND FOOD SAFETY; support vector machines; surface-enhanced Raman spectroscopy; tylosin; duck meat; support vector machines; tylosin; doxycycline hydrochloride; surface-enhanced Raman spectroscopy
• ISSN: 0032-5791; 1525-3171
• DOI: 10.1016/j.psj.2021.101165

This paper investigated on 478 duck meat samples for the identification of 2 kinds of antibiotics, that is, doxycycline hydrochloride and tylosin, that were classified based on surface-enhanced Raman spectroscopy (SERS) combined with multivariate techniques. The optimal detection parameters, including the effects of the adsorption time, and 2 enhancement substrates (i.e., gold nanoparticles as well as gold nanoparticles and NaCl) on Raman intensities, were analyzed using single factor analysis method. The results showed that the optimal adsorption time between gold nanoparticles and analytes was 2 min, and the colloidal gold nanoparticles without NaCl as the active substrate were more conducive to enhance the Raman spectra signal. The SERS data were pretreated by using the method of adaptive iterative penalty least square method (air-PLS) and second derivative, and from which the feature vectors were extracted with the help of principal component analysis. The first four principal components scores were selected as the input values of support vector machines model. The overall classification accuracy of the test set was 100%. The experimental results showed that the combination of SERS and multivariate analysis could identify the residues of doxycycline hydrochloride and tylosin in duck meat quickly and sensitively.