化学
拉曼光谱
胶体金
食品加工中的发酵
色谱法
检出限
氨基甲酸酯
分析化学(期刊)
纳米颗粒
氨基甲酸乙酯
有机化学
纳米技术
食品科学
材料科学
乳酸
葡萄酒
光学
物理
生物
细菌
遗传学
作者
Danting Yang,Haibo Zhou,Ying Yang,Reinhard Nießner,Christoph Haisch
标识
DOI:10.1007/s00216-013-7396-x
摘要
Ethyl carbamate, a by-product of fermentation and storage with widespread occurrence in fermented food and alcoholic beverages, is a compound potentially toxic to humans. In this work, a new approach for quantitative detection of ethyl carbamate in alcoholic beverages, based on surface-enhanced Raman scattering (SERS), is reported. Individual silver-coated gold nanoparticle colloids are used as SERS amplifiers, yielding high Raman enhancement of ethyl carbamate in three kinds of alcoholic beverages (vodka, Obstler, and white rum). The characteristic band at 1,003 cm-1, which is the strongest and best reproducible peak in the SERS spectra, was used for quantitative evaluation of ethyl carbamate. The limit of detection, which corresponds to a signal-to-noise ratio of 3, was 9.0 × 10-9 M (0.8 μg · L-1), 1.3 × 10-7 M (11.6 μg · L-1), and 7.8 × 10-8 M (6.9 μg · L-1), respectively. Surface-enhanced Raman spectroscopy offers great practical potential for the in situ assessment and identification of ethyl carbamate in the alcoholic beverage industry.
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