| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7591578 | Food Chemistry | 2015 | 6 Pages |
Abstract
A simple and reliable method based on surface-enhanced Raman scattering (SERS) with a portable Raman system is described for sensitive determination of trace levels of Rhodamine B (RB) in hot sauce samples. The sodium salt of phytic acid (IP6) stabilized Au@Ag core-shell bimetallic nanoparticles are constructed and used as SERS substrate, yielding high Raman enhancement of RB. The limit of detection for RB in water is 5Â nM (2Â ppb), which is below China Exit and Entry Inspection and Quarantine Bureau's tolerance level of 5Â ppb. Also, the proposed easy assay of IP6-Au@Ag NPs combining with portable Raman system could be applied for on-site monitoring RB in hot sauce.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hui Wang, Xiaoyu Guo, Shuyue Fu, Tianxi Yang, Ying Wen, Haifeng Yang,