文献类型：期刊文献

英文题名：Rapid and quantitative detection of trace Sudan black B in dyed black rice by surface-enhanced Raman spectroscopy (SERS)

作者：Zhao, Yubin[1];Yamaguchi, Yoshinori[1,2];Liu, Chenchen[1];Li, Mingda[1];Dou, Xiaoming[1,2]

机构：[1]East China Univ Sci & Technol, Sch Sci, Inst Photon Biomed Sch, 130 Meilong Rd, Shanghai 200237, Peoples R China;[2]Osaka Univ, Grad Sch Engn, Dept Appl Phys, 2-1 Yamadaoka, Suita, Osaka 5650871, Japan

年份：2019

卷号：216

起止页码：202

外文期刊名：SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

收录：;EI(收录号：20191206657540);WOS:【SCI-EXPANDED(收录号:WOS:000471317300024)】；

基金：This research was supported by the Grand-in-Aid for Scientific Research (A15H038270 (Y.Y)), the National Natural Science Foundation of China (No. 21804042), and the Research Start-up Fund Project of East China University of Science and Technology (No. YK0142119).

语种：英文

外文关键词：Surface-enhanced Raman spectroscopy; Sudan black B; Quantitative analysis; Dyed black rice; Food safety

摘要：The use of Sudan black B as coloring agent in foods is forbidden for its toxicology effect on human organs. This work proposes an efficient and sensitive method for food security inspection targeting Sudan black B. Surface-enhanced Raman spectroscopy (SERS) is applied to the analysis of trace Sudan black B. It could be detected at concentrations as low as 0.05 mg/L in standard solutions and 0.1 mg/kg in black rice extracts with the SERS method for measurement. The linear relationship between the intensity and concentration could be used for the quantitative detection of Sudan black B. The relation between dyeing time of black rice stained by Sudan black B solution and SERS intensity was studied which indirectly showed the effectiveness of the extraction method we designed. The results of the quantitative analysis reveal the practicability of using this method to detect Sudan black B in black rice. As a rapid and sensitive detection method, SERS can be extended to detect other food products and has a great application prospect in food safety inspection. (C) 2019 Elsevier B.V. All rights reserved.