Quality Alert from Direct Discrimination of Polycyclic Aromatic Hydrocarbons in Edible Oil by Liquid-interfacial Surface-enhanced Raman Spectroscopy

LWT ◽  
2021 ◽  
pp. 111143
Author(s):  
Mengke Su ◽  
Qian Jiang ◽  
Jinhu Guo ◽  
Yuxin Zhu ◽  
Shuai Cheng ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Surface Enhanced Raman Spectroscopy ◽  
Edible Oil ◽  
Interfacial Surface ◽  
Direct Discrimination ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Polycyclic Aromatic

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

2015 ◽  
Vol 3 (9) ◽  
pp. 1898-1906 ◽  
Author(s):  
Jing Chen ◽  
Yao-wen Huang ◽  
Yiping Zhao
Keyword(s):  
Raman Spectroscopy ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Thin Layer ◽  
Aromatic Hydrocarbons ◽  
Surface Enhanced Raman Spectroscopy ◽  
Cooking Oil ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Polycyclic Aromatic ◽  
Layer Chromatography

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.

Surface enhanced Raman spectroscopy of polycyclic aromatic hydrocarbons and molecular asphaltenes

2015 ◽  
Vol 620 ◽  
pp. 139-143 ◽  
Author(s):  
A. Ballard Andrews ◽  
Dongxing Wang ◽  
Katarzyna M. Marzec ◽  
Oliver C. Mullins ◽  
Kenneth B. Crozier
Keyword(s):  
Raman Spectroscopy ◽  
Polycyclic Aromatic Hydrocarbons ◽  
Aromatic Hydrocarbons ◽  
Surface Enhanced Raman Spectroscopy ◽  
Surface Enhanced ◽  
Surface Enhanced Raman ◽  
Polycyclic Aromatic
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