A simple assay platform for sensitive detection of Sudan I–IV in chilli powder based on CsPbBr3 quantum dots
Author:
Funder
National Natural Science Foundation of China
the Foundation of the Science & Technology Department of Hunan Province
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3167-1/fulltext.html
Reference37 articles.
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3. Anibal CVD, Marsal LF, Callao MP, Ruisánchez I (2012) Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices. Spectrocheim Acta A 87:135–141
4. Chen NY, Li HF, Gao ZF, Qu F, Li NB, Luo HQ (2014) Utilizing polyethyleneimine-capped silver nanoclusters as a new fluorescence probe for Sudan I–IV sensing in ethanol based on fluorescence resonance energy transfer. Sens Actuat B Chem 193:730–736
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