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Rapid And Sensitive Detection Of A.crylamide In Fried Food U sing Dispersive Solid-Phase Extraction Combined With Surface-Enhanced Raman Spectroscopy

文献类型： 外文期刊

作者： Cheng, J; Zhang, S; Wan, S; Wang, PL; Su, XO; Xie, JC

作者机构：

关键词： Acrylamide; Dispersive solid phase extraction; Surface-enhanced Raman spectroscopy; Fried food; Detection

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2019 年 276 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： 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 Delta 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 mu g.kg(-1) (R-2 = 0.983). The limits of detection and quantification in fried food were 2 and 5 mu g.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 degrees 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.

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