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Non-linear responses via agglomeration and aggregation of gold nanoparticles for surface-enhanced Raman spectroscopy (SERS) coupled with chemometric analysis for chlorpyrifos detection.

Authors :
Liu, Xiaotong
Pant, Udit
Logan, Natasha
He, Qiqi
Greer, Brett
Elliott, Christopher T.
Cao, Cuong
Source :
Food Chemistry. Oct2024, Vol. 455, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

This study investigates the behaviour of gold nanoparticles (AuNPs) when exposed to chlorpyrifos, an agricultural pesticide, and its application in detecting the pesticide via surface-enhanced Raman spectroscopy (SERS). Under synergistic addition of NaCl, AuNPs undergo agglomeration at lower chlorpyrifos concentrations but aggregation at higher concentrations, resulting in a distinctive nonlinear SERS response. A linear relationship is obtained between 0.001 and 1 ppm with detection limit (LOD) of 0.009 ppm, while an inverse response is observed at higher concentrations (1–1000 ppm) with a LOD of 1 ppm. Combining the colorimetric response of AuNP solutions, their absorbance spectra, and principal component analysis can improve detection reliability. The assay, coupled with a simple recovery method using acetonitrile swabbing, achieves high reproducibility in detecting chlorpyrifos in cucumber, even at concentrations as low as 0.11 ppm. This approach can be tailored for various chlorpyrifos concentrations not only in cucumbers but also in different food matrices. [Display omitted] • With NaCl, AuNPs agglomerate at low and aggregate at high chlorpyrifos concentrations. • Optimized assay exhibits linear relationship from 10−3-1 ppm, inversely correlated at 1–103 ppm. • Simple acetonitrile swabbing achieves high reproducible chlorpyrifos detection in cucumber. • Combining AuNP colour change, absorbance spectra, and PCA enhances detection reliability. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
455
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
178234275
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139944