基于纳米银粒子增强荧光测定鸭肉中土霉素残留量

赵进辉; 袁海超; 洪茜; 彭义杰; 李耀; 刘木华

doi:10.3788/OPE.20142211.2902

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基于纳米银粒子增强荧光测定鸭肉中土霉素残留量

现代应用光学 | 更新时间：2020-08-13

- 基于纳米银粒子增强荧光测定鸭肉中土霉素残留量
- Determination of oxytetracycline content in duck meat using silver nanoparticle enhanced fluorescence
- 光学精密工程 2014年22卷第11期页码：2902-2907
- 作者机构：
  
  江西农业大学工学院生物光电及应用重点实验室,江西南昌,330045
- 作者简介：
- 基金信息：
  
  国家自然科学基金资助项目(No.31101295)();江西省科技厅对外科技合作计划资助项目(No.20132BDH80005)();江西省科技厅科技支撑计划资助项目(
- DOI：10.3788/OPE.20142211.2902
  中图分类号： O433.4;O657.31
- 收稿日期：2014-04-14，
  
  修回日期：2014-05-04，
  
  纸质出版日期：2014-11-25
- 稿件说明：
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赵进辉, 袁海超, 洪茜等. 基于纳米银粒子增强荧光测定鸭肉中土霉素残留量[J]. 光学精密工程, 2014,22(11): 2902-2907

ZHAO Jin-hui, YUAN Hai-chao, HONG Qian etc. Determination of oxytetracycline content in duck meat using silver nanoparticle enhanced fluorescence[J]. Editorial Office of Optics and Precision Engineering, 2014,22(11): 2902-2907
赵进辉, 袁海超, 洪茜等. 基于纳米银粒子增强荧光测定鸭肉中土霉素残留量[J]. 光学精密工程, 2014,22(11): 2902-2907 DOI： 10.3788/OPE.20142211.2902.

ZHAO Jin-hui, YUAN Hai-chao, HONG Qian etc. Determination of oxytetracycline content in duck meat using silver nanoparticle enhanced fluorescence[J]. Editorial Office of Optics and Precision Engineering, 2014,22(11): 2902-2907 DOI： 10.3788/OPE.20142211.2902.

摘要

在纳米银粒子(AgNPs)和乳化剂OP-10的作用下

土霉素(OTC)与Eu(Ⅲ)生成的配合物可产生较强的荧光强度

本文将此荧光增强机理用于检测鸭肉中残留的OTC。首先

分析了OTC+Eu+AgNPs+OP-10体系和OTC+Eu+AgNPs+OP-10+duck meat extract体系的荧光光谱特性。然后

分别分析了AgNPs加入量、Eu

加入量、乳化剂OP-10和反应时间对OTC+Eu+AgNPs+OP-10+duck meat extract体系的荧光强度的影响

确定了最佳实验条件。最后

建立了预测鸭肉中OTC残留量的标准曲线。实验结果显示: 鸭肉提取液中OTC含量与617 nm处峰面积之间呈良好的线性关系

其预测集的相关系数(

)和预测均方根误差(RMSEP)分别为0.996 6和0.622 3 mg/L。该结果表明

提出的研究方法可满足鸭肉中OTC残留量的快速测定要求。

Abstract

Under the action of silver nanoparticles(AgNPs) and emulsifier (OP-10)

the complexes generated from oxytetracycline (OTC) and Eu (Ⅲ) produce strong fluorescence intensity. This mechanism of fluorescence enhancement was used to detect the oxytetracycline (OTC) content in duck meat in this paper. Firstly

the fluorescence spectral properties of OTC+Eu+AgNPs+OP-10 system and OTC+Eu+AgNPs+OP-10+duck meat extracting system were analyzed. Then

the effects of the addition amounts of AgNPs

emulsifier OP-10 and the reaction time on the fluorescence intensity of OTC+Eu+AgNPs+OP-10+duck meat extracting system were investigated respectively

and the optimal experimental conditions were determined. Finally

the standard curve for predicting the OTC content in the duck meat was established. The experimental results show that it is a good linear relationship between the OTC concentration in the duck meat extract and the peak area at 617 nm

and the correlation coefficient(

) and the Root Mean Squared Error of Prediction (RMSEP) are 0.996 6 and 0.622 3 mg/L respectively. It is demonstrated that the proposed method is suitable for detecting the OTC contents in the duck meat.

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Keywords

references

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