Rapid and sensitive detection of acrylamide in fried food using dispersive solid-phase extraction combined with surface-enhanced Raman spectroscopy

Abstract A rapid, reliable, and quantitative method to determine acrylamide content in fried food based on surface-enhanced Raman spectroscopy (SERS) by re-oxidized graphene oxide/Au nanoparticle composites and dispersive solid-phase extraction has been proposed. The peak at △ v  = 1478 cm −1 was selected as the characteristic peak of acrylamide for quantitation. Sufficient linearity was obtained in the concentration range of 5–100 μg·kg −1 ( R 2  = 0.983). The limits of detection and quantification in fried food were 2 and 5 μg·kg −1 , respectively. The recovery rates for acrylamide were 73.4–92.8% with coefficients of variation less than 4.2%, and the long-term stability of the substrates was approximately 180 days at 4 °C. The results of detection using the proposed method were consistent with those obtained by LC-MS/MS, while the measurement time was reduced to 9.5 min per sample. The study also demonstrates that this method can potentially be used for acrylamide detection in the field.