Detection of chemical residues in food oil via surface-enhanced Raman spectroscopy

Kexi Sun; Qing Huang

doi:10.1117/12.2229812

17 May 2016 Detection of chemical residues in food oil via surface-enhanced Raman spectroscopy

Kexi Sun; Qing Huang

Author Affiliations +

Proceedings Volume 9864, Sensing for Agriculture and Food Quality and Safety VIII; 98640B (2016) https://doi.org/10.1117/12.2229812
Event: SPIE Commercial + Scientific Sensing and Imaging, 2016, Baltimore, Maryland, United States

Abstract

Highly ordered hexagonally patterned Ag-nanorod (Ag-NR) arrays for surface-enhanced Raman scattering (SERS) detection of unhealthy chemical residues in food oil was reported, which was obtained by sputtering Ag on the alumina nanotip arrays stuck out of conical-pore anodic aluminum oxide (AAO) templates. SERS measurements demonstrate that the as-fabricated large-scale Ag-nanostructures can serve as highly sensitive and reproducible SERS substrates for detection of trace amount of chemicals in oil with the lower detection limits of 2×10^-6 M for thiram and 10^-7 M for rhodamine B, showing the potential of application of SERS in rapid trace detection of pesticide residues and illegal additives in food oils.

Citation Download Citation

Kexi Sun, Kexi Sun, Qing Huang, Qing Huang, } "Detection of chemical residues in food oil via surface-enhanced Raman spectroscopy", Proc. SPIE 9864, Sensing for Agriculture and Food Quality and Safety VIII, 98640B (17 May 2016); doi: 10.1117/12.2229812; https://doi.org/10.1117/12.2229812

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