A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

S. Chen; K.-H. Ouyang; R.-M. WuP. GuoW.-J. WangD. Wang

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A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

机译：A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

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摘要

Patent blue v, one of synthetic colours, is commonly used to improve the appearance of foods in Europe, but the health concerns associated with synthetic colours has been sometimes reported. In present study, a sensitive and simple analytical method for patent blue v in drinks was established by surface enhanced Raman scattering (SERS). Two gold nanoparticles synthetic methods were compared and the characteristic peaks for patent blue v were certified by density functional theory. The results showed that the intensity of 1,182 cm~(-1) semi-quantitative peak was proportional to the concentration of patent blue v. The detection limit concentrations were among 0.5 to 1.0 mg/kg in different drinks. The relative standard deviations were below 7.75, and the average recovery rate was in the range from 92.09 to 104.55. In conclusion, the application of SERS method has a promising prospect in drinks to detect patent blue v because of its simplicity and efficiency.

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来源
《Quality Assurance and Safety of Crops &amp; Foods》 |2019年第8期|781-788|共8页
作者
S. Chen; K.-H. Ouyang; R.-M. WuP. GuoW.-J. WangD. Wang;
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作者单位

Jiangxi Province Key Laboratory of Animal Nutrition/Engineering Research Center of Feed Development, Jiangxi Agricultural University, Nanchang 330045, China P.R.;

Optics-Electrics Application of Biomaterials Lab, Jiangxi Agricultural University, Nanchang 330045, China P.R.;

Jiangxi Institute for Food Control, Nanchang 330038, China P.R.;

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原文格式 PDF
正文语种英语
中图分类环境科学、安全科学;
关键词
patent blue v; analytical methods; biotechnology; contaminants; crops;

A sensitive semi-quantitative analysis of patent blue v in drinks with SERS

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