Screening of Sudan dyes adulteration in grape juice based on HPTLC-SERS detection

Authors

WANG Liao, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
YE Zhiyang, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WANG Tiannan, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
XU Xueming, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
CHEN Yisheng, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
YANG Na, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
WU Fengfeng, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
JIN Yamei, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

Abstract

This paper presented a fast screening method for determining Sudan dye adulteration in grape juice, based on the combination of High Performance Thin-Layer Chromatography (HPTLC) and Surface Enhanced Raman Spectroscopy (SERS). Chromatography separation was achieved on silica gel plates using petroleum/acetone/acetic acid (9/1/0.1) as the mobile phase. After that, key factors including silver nano particle concentrations, electrolyte types/concentrations and incident laser wavelength was investigated with regarding to their effects on the quality of SERS results. Under optimized conditions, the method sensitivity reached to 0.01～0.05 mg/kg, while remarkable linearity (R²＞0.996) was obtained within the range of 1～20 mg/kg. Apart from that, the established method showed satisfactory accuracy (standard-spiking recovery rates 72%～104%) and precision (RSD 4.5%～9.6%) in the validation with the grape juice sample.

Publication Date

7-28-2018

First Page

59

Last Page

64,77

DOI

10.13652/j.issn.1003-5788.2018.07.012

Recommended Citation

Liao, WANG; Zhiyang, YE; Tiannan, WANG; Xueming, XU; Yisheng, CHEN; Na, YANG; Fengfeng, WU; and Yamei, JIN (2018) "Screening of Sudan dyes adulteration in grape juice based on HPTLC-SERS detection," Food and Machinery: Vol. 34: Iss. 7, Article 12.
DOI: 10.13652/j.issn.1003-5788.2018.07.012
Available at: https://www.ifoodmm.cn/journal/vol34/iss7/12

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