Detection of a Sudan dye at low concentrations by surface-enhanced Raman spectroscopy using silver nanoparticles

Tóm tắt

Sudan dyes are red colorants banned from use for food due to their toxic properties. However, because of the cheapness, they are sometimes adulterated into food illegally. Currently surface-enhanced Raman spectroscopy (SERS) is emerging as a good method to detect residues (including trace amounts) of Sudan dyes in food. In this report we present the SERS detection of Sudan I (a type of Sudan dyes) to concentrations as low as 1 ppb, using a very simple SERS substrate, which is made from silver nanoparticles chemically deposited on silicon surface.

Từ khoá

SERS, Sudan dyes, silver nanoparticles

Tài liệu tham khảo

N. A. Ahmed Refat, Z. S. Ibrahim, G. G. Moustafa, K. Q. Sakamoto, M. Ishizuka, and S. Fujita, Journal of Biochemical and Molecular Toxicology 2 (2008) 77-84.
W. Cheung, I. T. Shadi, Y. Xu, and R. Goodacre, Journal of Physical Chemistry C 114 (2010) 7285-7290.
2004Calbiani: F. Calbiani, M. Careri, L. Elviri, A. Mangia, L. Pistara, and I. Zagnoni, Journal of Chromatography A 1042 (2004) 123-130.
2007He: L. He, Y. Su, X. Shen, Z. Zeng, and Y. Liu, Analytica Chimica Acta 594 (2007) 139-146.
2010Rebane: R. Rebane, I. Leito, S. Yurchenko, and K. Herodes, Journal of Chromatography A 1217 (2010) 2747-2757.
2012Ellis: D. I. Ellis, V. L. Brewster, W. B. Dunn, J. W. Allwood, A. P. Golovanov, and R. Goodacre, Chemical Society Reviews 41 (2012) 5706–5727.
2012Anibal: C. V. Di Anibal, L. F. Marsal, M. P. Callao, and I. Ruisánchez, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 87 (2012) 135–141.
2013Lopez: M. I. López, I. Ruisánchez, and M. P. Callao, Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 111 (2013) 237–241.
2015Pei: L. Pei, Y. Ou, W. Yu, Y. Fan, Y. Huang, and K. Lai, Journal of Nanomaterials 2015 (2015) 1–8.
2016Ou: Y. Ou, L. Pei, K. Lai, Y. Huang, B. A. Rasco, X. Wang, and Y. Fan, Food Analytical Methods 10 (2016) 565–574.
2017Kong: X. Kong, K. Squire, X. Chong, and A. X. Wang, Food Control 79 (2017) 258–265.
2008Huang: B.-B. Huang, J.-Y. Wang, S.-J. Huo, and W.-B. Cai, Surface and Interface Analysis 40 (2008) 81–84.
2009Fang: C. Fang, A. Agarwal, H. Ji, W. Y. Karen, and L.Yobas, Nanotechnology 20 (2009), 405604.
2011Lai: K. Lai, Y. Zhang, R. Du, F. Zhai, B. A. Rasco, Y. Huang, Sensing and Instrumentation for Food Quality and Safety 5 (2011) 19–24.
2009Lombardi: J. R. Lombardi, R. L. Birke, Accounts of Chemical Research 42 (2009) 734–742.
2013Esme: A. Esme and S. G. Sagdinc, Journal of Molecular Structure 1048 (2013) 185–195.
2013Ferreira: G. R. Ferreira, H. C. Garcia, M. R. C. Couri, H. F. Dos Santos, and L. F. C. de Oliveira, Journal of Physical Chemistry A 117 (2013) 642–649.