Developing fast laboratory screening platform for sulfate dioxide in food by surface-enhanced Raman spectroscopy
2017
The direct detection of sulphur dioxide has been realized in various
food matrixes with high sensitivity and high selectivity, on the basis
of the integration of the high energy resolution of the finger-print
spectrum of surface-enhanced Raman spectroscopy and the universal
but easy-on-going pretreatment procedure. The characteristic peak
of sulphur dioxide at ~630 cm −1 was applied as the
qualitative and quantitative standard, which displayed a lowest detectable
concentration at the 1 mg kg −1 level for the spiked
food samples. The key point of the high sensitivity and selectivity
is the effective pretreatment born out of the standard distillation
one, which has been improved in the three parts. (1) Using CaCO 3 and Zeolite instead of N 2 gas as the bubbling
reagent. (2) Using oxalic acid as the acidic distillation solution
to eliminate the hazards from acid volatilization, such as hydrochloric
acid. (3) Using diluted sodium hydroxide solution as the absorption
reagent instead of lead acetate solution to avoid the secondary pollution.
With the three distinguished advantages of environment friendly, high
sensitivity and free of matrix interference, the proposed method has
great potential to replace the traditional ones for the fast screening
of the illegal or abused sulphur dioxide in food.
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