食品科学2025，Vol.46Issue(14)：337-344,8.DOI:10.7506/spkx1002-6630-20241216-131
薄层色谱-表面增强拉曼光谱技术定量检测辣椒制品中的4种苏丹红染料
Thin-Layer Chromatography Combined with Surface-Enhanced Raman Spectroscopy for Simultaneous Detection of Four Sudan Dyes in Hot Pepper Products
摘要
Abstract
Objective:To develop a TLC-SERS method for the simultaneous quantitative detection of four Sudan dyes in hot pepper products by the combined use of thin-layer chromatography(TLC)and surface-enhanced Raman spectroscopy(SERS).Methods:Silver nanoparticles were prepared by silver mirror reaction and loaded onto silica gel plates for TLC.The experimental conditions such as silver nanoparticle size,loading conditions,and droplet volume were optimized.Separation before detection was adopted as a strategy to simultaneously quantify four structurally similar Sudan red dyes in hot pepper products.Results:The characteristic peaks of Sudan red I-IV dyes showed a good linear relationship with their concentrations in the range of 1-200 mg/L,with determination coefficients(R2)of 0.996,0.995,0.993,and 0.992,respectively.When applied in practice,the proposed method exhibited a detection limit(LOD)of 1 mg/L for all four dyes.The recoveries of these dyes in hot pot base and chili products ranged from 89.8%to 96.2%,indicating good accuracy and reliability of this method.Conclusion:This method is low-cost,simple,fast,sensitive and accurate,and has good application prospects for the on-site detection of Sudan red I-IV dyes.关键词
薄层色谱/表面增强拉曼光谱/现场检测/苏丹红I～IVKey words
thin-layer chromatography/surface-enhanced Raman spectroscopy/simultaneous detection/Sudan red I-IV dyes分类
轻工业引用本文复制引用
丛阳,苏日辉,杨绍鑫,严军..薄层色谱-表面增强拉曼光谱技术定量检测辣椒制品中的4种苏丹红染料[J].食品科学,2025,46(14):337-344,8.基金项目
广西高校中青年教师(科研)基础能力提升项目(2024KY0180) （科研）
广西民族大学科研基金资助项目(2023KJQD19) （2023KJQD19）
