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
کلمات کلیدی
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 △v = 1478 cm−1 was selected as the characteristic peak of acrylamide for quantitation. Sufficient linearity was obtained in the concentration range of 5-100 μg·kg−1 (R2 = 0.983). The limits of detection and quantification in fried food were 2 and 5 μg·kg−1, 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 180 days at 4 °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 9.5 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
نویسندگان
, , , , , ,