Colorimetric detection of residual hydrogen peroxide in soaked food based on Au@Ag nanorods-Reference-Cited by-同舟云学术

Colorimetric detection of residual hydrogen peroxide in soaked food based on Au@Ag nanorods

Published:2018 Issue:5 Volume:10 Page:504-507
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Chen Qingai¹²³⁴,Lin Tianran⁵⁶⁷⁸³,Huang Jianli⁹³⁴,Chen Yi⁹³⁴,Guo Liangqia⁵⁶⁷⁸³^ORCID,Fu Fengfu⁵⁶⁷⁸³

Affiliation:

1. Department of Tourism and Hotel Management

2. Fujian Business University

3. Fuzhou

4. China

5. Ministry of Education Key Laboratory for Analytical Science of Food Safety and Biology

6. Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety

7. College of Chemistry

8. Fuzhou University

9. Institute of Grain and Oil Quality Supervision and Test of Fujian

Abstract

A simple and selective colorimetric method for H₂O₂ detection in soaked food samples was developed using Au@Ag nanorods (Au@Ag NRs) as the signal conducter.

Funder

National Natural Science Foundation of China

Department of Science and Technology of Fujian Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2018/AY/C7AY02819A

Reference34 articles.

1. Determination of hydrogen peroxide in fish products and noodles (Japanese) by gas-liquid chromatography with electron-capture detection

2. Determination of hydrogen peroxide with the aid of peroxidase-like Fe3O4 magnetic nanoparticles as the catalyst

3. Effect of lactoperoxidase on the antimicrobial effectiveness of the thiocyanate hydrogen peroxide combination in a quantitative suspension test

4. Hydrogen peroxide and organic hydroperoxide in the troposphere: a review

5. A New Electrochemical Biosensor for Determination of Hydrogen Peroxide in Food Based on Well-Dispersive Gold Nanoparticles on Graphene Oxide

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