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Issue 9, 2015
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Detection of polycyclic aromatic hydrocarbons from cooking oil using ultra-thin layer chromatography and surface enhanced Raman spectroscopy

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Abstract

The combinatory use of on-chip ultra-thin layer chromatography (UTLC) and surface enhanced Raman spectroscopy (SERS) has been demonstrated to detect mixtures of hazardous food contaminants, polycyclic aromatic hydrocarbons (PAHs), from cooking oil samples. After a simple acetonitrile extraction step, the organic phase was directly applied to the chemically modified SERS-active silver nanorod (AgNR) substrate without further cleanup, and subjected to UTLC separation. The spectral interference from co-extracted oil residues was mitigated by UTLC, and the SERS detection limits were found to be equivalent to or lower than those found in standard PAH solutions. The interference from the oil matrix was also quantitatively assessed, and the PAH extraction procedure was optimized for UTLC-SERS. This UTLC-SERS strategy provides a simple but effective method for on-chip sample cleanup and sensing from complex sample matrices.

Graphical abstract: Detection of polycyclic aromatic hydrocarbons from cooking oil using ultra-thin layer chromatography and surface enhanced Raman spectroscopy

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Publication details

The article was received on 01 Oct 2014, accepted on 01 Jan 2015 and first published on 02 Jan 2015


Article type: Paper
DOI: 10.1039/C4TB01632G
J. Mater. Chem. B, 2015,3, 1898-1906

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    Detection of polycyclic aromatic hydrocarbons from cooking oil using ultra-thin layer chromatography and surface enhanced Raman spectroscopy

    J. Chen, Y. Huang and Y. Zhao, J. Mater. Chem. B, 2015, 3, 1898
    DOI: 10.1039/C4TB01632G

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