4.7 Article

Surface-enhanced Raman scattering of flexible cotton fiber-Ag for rapid adsorption and detection of malachite green in fish

Publisher

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.saa.2021.120174

Keywords

SERS; Food safety; Fish; MG; QuEChERS

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Funding

  1. Science Research Project of Education Department of Liaoning Province of China [L2019011]
  2. talent scientific research fund of LNPU [2017XJJ-037]

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This study successfully developed a flexible cotton surface-enhanced Raman scattering substrate for detecting malachite green residues in fish, with a low detection limit of 0.05 ppm. The QuEChERS sample preparation method was used for SERS analysis, showing capability for multiplex detecting mixtures of MG and Dimetridazole at different ratios. The cotton fiber-Ag composite was suitable for detecting trace contaminants in food with simplicity and instantaneity.
The residual of malachite green (MG) in fish is one of the major food safety concerns for consumers. It is important to develop simple and instant analytical methods to identify MG residues in fish. We fabricated flexible cotton surface-enhanced Raman scattering substrate, which offers good flexibility, uniformity and excellent adsorption capability. The UV-vis DRS spectra, transmission electron microscopy and scanning electron elemental mapping images shown that the Ag NPs were closely packed on the surface of cotton fiber. The adsorption feature of cotton fiber could adsorb MG from solution and surface of fish. The Quick Easy Cheap Effective Rugged and Safe (QuEChERS) sample preparation method was used to adsorb MG in fish for SERS sensing. The limit of detection of MG in fish using this developed method was as low as 0.05 ppm. The QuEChERS-SERS analysis method exhibits the capability for multiplex detecting mixture of MG and Dimetridazole at different ratios (5 ppm, 1/400 and 1/4000) from fish. The results indicated that the cotton fiber-Ag composite was suitable employed as SERS substrate for simple and instant detecting trace contaminants in food. (c) 2021 Elsevier B.V. All rights reserved.

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