Aggregating-agent-assisted surface-enhanced Raman spectroscopy-based detection of acrylamide in fried foods: A case study with potato chips

Zhi-Hao Ye; Xiao-Tong Chen; Hai-Yan Zhu; Xiao-Qian Liu; Wen-Hui Deng; Wei Song; Da-Xiang Li; Ru-Yan Hou; Hui-Mei Cai; Chuan-Yi Peng

doi:10.1016/j.foodchem.2022.134377

Aggregating-agent-assisted surface-enhanced Raman spectroscopy-based detection of acrylamide in fried foods: A case study with potato chips

Food Chem. 2023 Mar 1:403:134377. doi: 10.1016/j.foodchem.2022.134377. Epub 2022 Sep 22.

Authors

Affiliations

¹ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China.
² Shanxi Inspection and Testing Center, Taiyuan 030031, Shanxi, People's Republic of China.
³ Hefei Customs District/Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei 230022, Anhui, People's Republic of China.
⁴ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China.
⁵ State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China; Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China. Electronic address: pcy0917@ahau.edu.cn.

PMID: 36182848
DOI: 10.1016/j.foodchem.2022.134377

Abstract

This study developed a simple, rapid, stable, and reliable technique for acrylamide (AAm) detection through surface-enhanced Raman scattering (SERS) on an AgNPs substrate with an aggregating agent. Specifically, the agglomeration effects of five types of salt solutions (NaCl, KCl, MgCl₂, Na₂SO₄, and MgSO₄) were investigated at different concentrations and optimized using an orthogonal experiment. The optimal amounts of the aggregating agent, analytes, and AgNPs were 4, 4, and 12 μL, respectively. A linear relationship (peak area I₁₄₄₉ = 7.4197x + 5984.8, R² = 0.9971) between the characteristic peak area and AAm concentration was established in the range of 10 to 500 μg/L, and the LOD was 2.5 μg/L. The recoveries and relative standard deviations in the analysis of potato chips samples were 94.67 %-117.50 % and 8.43 %-12.29 %, respectively. The results of the proposed method were consistent with those obtained by LC-MS/MS method. This study demonstrated that SERS has excellent potential for application in the qualitative and quantitative analyses of AAm in fried foods.

Keywords: Acrylamide; Agglomeration; Fried food; Silver nanoparticles; Surface-enhanced Raman spectroscopy.

MeSH terms

Acrylamide* / analysis
Chromatography, Liquid
Food Contamination / analysis
Metal Nanoparticles* / analysis
Spectrum Analysis, Raman / methods
Tandem Mass Spectrometry

Substances

Acrylamide