期刊
FOOD CHEMISTRY
卷 276, 期 -, 页码 157-163出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.004
关键词
Acrylamide; Dispersive solid phase extraction; Surface-enhanced Raman spectroscopy; Fried food; Detection
资金
- National Key Research and Development Program [2017YFD0400106]
- special fund for the innovation project for the Chinese Academy of Agricultural Sciences (The innovation team of testing and evaluation for feed quality safety)
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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