کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11011774 | 1802855 | 2019 | 22 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy
ترجمه فارسی عنوان
تشخیص سریع و حساس آکریل آمید در غذای سرخ شده با استفاده از استخراج جامدات فشرده پراکنده همراه با طیف سنجی رامان سطح
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کلمات کلیدی
آکریلامید، استخراج فاز جامد فشرده، طیف سنجی رامان سطح افزایش یافته، غذای سرخ شده، تشخیص
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
A rapid, reliable, and quantitative method to determine acrylamide content in fried food based on surface-enhanced Raman spectroscopy (SERS) by re-oxidized graphene oxide/Au nanoparticle composites and dispersive solid-phase extraction has been proposed. The peak at â³vâ¯=â¯1478â¯cmâ1 was selected as the characteristic peak of acrylamide for quantitation. Sufficient linearity was obtained in the concentration range of 5-100â¯Î¼g·kgâ1 (R2â¯=â¯0.983). The limits of detection and quantification in fried food were 2 and 5â¯Î¼g·kgâ1, respectively. The recovery rates for acrylamide were 73.4-92.8% with coefficients of variation less than 4.2%, and the long-term stability of the substrates was approximately 180â¯days at 4â¯Â°C. The results of detection using the proposed method were consistent with those obtained by LC-MS/MS, while the measurement time was reduced to 9.5â¯min per sample. The study also demonstrates that this method can potentially be used for acrylamide detection in the field.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 157-163
Journal: Food Chemistry - Volume 276, 15 March 2019, Pages 157-163
نویسندگان
Jie Cheng, Su Zhang, Shi Wang, Peilong Wang, Xiao-Ou Su, Jianchun Xie,