Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011774 | Food Chemistry | 2019 | 22 Pages |
Abstract
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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Jie Cheng, Su Zhang, Shi Wang, Peilong Wang, Xiao-Ou Su, Jianchun Xie,