Determination of Benzylpenicillin Potassium Residues in Duck Meat Using Surface Enhanced Raman Spectroscopy with Au Nanoparticles

Table 1

Determined results of the recovery rate.

Sample number	Concentration of PG in duck meat extract/(mg⋅L^−1)	Recovery amount/(mg⋅L^−1)	Recovery rate/%
1	2	1.81	90.3
2	6	7.27	121.1
3	9	9.19	102.2
4	12	11.91	99.3