Detection of polycyclic aromatic hydrocarbons from cooking oil using ultra-thin layer chromatography and surface enhanced Raman spectroscopy-Reference-Cited by-同舟云学术

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

Published:2015 Issue:9 Volume:3 Page:1898-1906
ISSN:2050-750X
Container-title:Journal of Materials Chemistry B
language:en
Short-container-title:J. Mater. Chem. B

Author:

Chen Jing¹²³⁴⁵,Huang Yao-wen¹²³⁴⁵,Zhao Yiping⁶²³⁴⁵

Affiliation:

1. Department of Food Science and Technology

2. University of Georgia

3. Athens

4. USA

5. Nanoscale Science and Engineering Center

6. Department of Physics and Astronomy

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.

Funder

Directorate for Biological Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Materials Science,Biomedical Engineering,General Chemistry,General Medicine

Link

http://pubs.rsc.org/en/content/articlepdf/2015/TB/C4TB01632G

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5. Scientific Committee on Food , European Commission, Opinion of the scientific committee on food on the risks to human health of polycyclic aromatic hydrocarbons in food, European Commission (EC), Brussel, 2002

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