Highly sensitive determination of antimony in food by resonance Rayleigh scattering-energy transfer between grapheme oxide and I-3(-)

卷:214

Wen, Guiqing ; Zhang, Xinghui ; Li, Yuan ; Luo, Yanghe ; Liang, Aihui ; Jiang, Zhiliang

Guangxi Normal Univ

关键词: Sb;    Hydride;    Grapheme oxide;    Silver nanorod;    Rayleigh scattering energy transfer;    SERS;   

DOI  :  10.1016/j.foodchem.2016.07.050

学科分类：食品科学和技术

【 摘 要 】

Sb(III) was reduced to SbH3 gas and introduced to the I-3(-)-grapheme oxide (GO) or I-3(-)-silver nanorod (AgNR)-Victoria blue B (VBB) solutions. Resonance Rayleigh scattering energy transfer (RRS-ET) occurred between the donor GO and the acceptor I-3(-) due to the overlap between the absorption peak of I-3(-) and RRS peak of GO. When I-3(-) was reduced by SbH3, RRS-ET weakened and the RRS intensity enhanced. The increased RRS intensity was linear to Sb concentration in the range of 2.1-376.6 mu g/L. In the I-3(-)-AgNR-VBB solution, I-3(-) combined with VBB to form VBB-I-3 and there was a weak surface-enhanced Raman scattering (SERS) effect. When SbH3 reduced I-3(-), the SERS intensity increased due to the release of SERS active VBB. The enhanced SERS intensity was linear for Sb concentration in the range of 8.4-292.9 mu g/L. The RRS-ET method was applied for determination of Sb in food with satisfactory results. (C) 2016 Elsevier Ltd. All rights reserved.