Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7587415 | Food Chemistry | 2017 | 7 Pages |
Abstract
Sb(III) was reduced to SbH3 gas and introduced to the I3â-grapheme oxide (GO) or I3â-silver nanorod (AgNR)-Victoria blue B (VBB) solutions. Resonance Rayleigh scattering energy transfer (RRS-ET) occurred between the donor GO and the acceptor I3â due to the overlap between the absorption peak of I3â and RRS peak of GO. When I3â was reduced by SbH3, RRS-ET weakened and the RRS intensity enhanced. The increased RRS intensity was linear to Sb concentration in the range of 2.1-376.6 μg/L. In the I3â-AgNR-VBB solution, I3â combined with VBB to form VBB-I3 and there was a weak surface-enhanced Raman scattering (SERS) effect. When SbH3 reduced I3â, the SERS intensity increased due to the release of SERS active VBB. The enhanced SERS intensity was linear for Sb concentration in the range of 8.4-292.9 μg/L. The RRS-ET method was applied for determination of Sb in food with satisfactory results.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Guiqing Wen, Xinghui Zhang, Yuan Li, Yanghe Luo, Aihui Liang, Zhiliang Jiang,