Surface-enhanced Raman scattering for quantitative detection of ethyl carbamate in alcoholic beverages

被引:0
|
作者
Danting Yang
Haibo Zhou
Yibin Ying
Reinhard Niessner
Christoph Haisch
机构
[1] Zhejiang University,Schools of Biosystems Engineering and Food Science
[2] Chair of Analytical Chemistry,undefined
[3] Technische Universität München,undefined
来源
Analytical and Bioanalytical Chemistry | 2013年 / 405卷
关键词
Ethyl carbamate; Surface-enhanced Raman scattering; Alcoholic beverages; Silver-coated gold nanoparticles; Quantitative analysis;
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学科分类号
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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页码:9419 / 9425
页数:6
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