FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (10): 318-324.doi: 10.7506/spkx1002-6630-20180329-399

• Safety Detection • Previous Articles     Next Articles

Surface-Enhanced Raman Scattering Spectroscopy for Qualitative Detection of Carbofuran Residues in Chinese Liquor

TAN Wenyuan, CHEN Yuqin, FU Dayou, WANG Shoufeng, MING Hongmei   

  1. College of Chemical Engineering, Sichuan University of Science and Engineering, Zigong 643000, China
  • Online:2019-05-25 Published:2019-05-31

Abstract: In this paper, a surface-enhanced Raman scattering (SERS) method was established for the detection of carbofuran residues in Chinese liquor. Au nanoparticles (Au NPS) and Au-core/Ag-shell nanoparticles (Au@Ag NPS) with different thicknesses of Ag shell were prepared, and then their SERS performance were comparatively evaluated by the dye molecule rhodamine 6G (R6G). In alkaline solution, 2,6-dichloroquinone-4-chloroimide as a marker was introduced to carbofuran, and then mixed with the nanoparticles that had better SERS performance in a certain proportion. We optimized the conditions for SERS signal acquisition, compared and attributed the Raman peaks, and estimated the enhancement factor of carbofuran on NPS enhanced substrate. The results showed that Au@Ag NPS with a 7 nm thick Ag shell possessed the best SERS effect, and therefore could be used as the SERS substrate. The limit of detection of carbofuran was 1 × 10-16 mol/L and the enhancement factor of Au@Ag NPS was 2 × 108. Trace carbofuran in all three kinds of commercial Chinese liquor was detected rapidly, simply and reliably by this method.

Key words: SERS, Au@Ag NPS, characterization, carbofuran, qualitative detection

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