T: Toxicology & Chemical Food Safety
Rapid Detection of Acetamiprid in Foods using Surface-Enhanced Raman Spectroscopy (SERS)
Version of Record online: 12 MAR 2014
© 2014 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 4, pages T743–T747, April 2014
How to Cite
Wijaya, W., Pang, S., Labuza, T. P. and He, L. (2014), Rapid Detection of Acetamiprid in Foods using Surface-Enhanced Raman Spectroscopy (SERS). Journal of Food Science, 79: T743–T747. doi: 10.1111/1750-3841.12391
- Issue online: 8 APR 2014
- Version of Record online: 12 MAR 2014
- Manuscript Accepted: 9 JAN 2014
- Manuscript Received: 2 SEP 2013
- U.S. Dept. of Agriculture (USDA)–National Inst. of Food and Agriculture (NIFA). Grant Number: #2012-67017-30194
Disclaimer: Supplementary materials have been peer-reviewed but not copyedited.
Figure S1. The raw spectra of the control water:methanol solution at 50 μg/mL (dark blue line) vs the raw SERS spectra of acetamiprid at 0, 3, 10, and 50 μg/mL in apple juice (average of all data points). The second derivative SERS spectra is shown on the manuscript in Figure 3a; The second derivative spectra was used in the manuscript to help reduce noise and remove baseline, making it easier to see the differences between spectra.
Figure S2. The PLS plot with the root mean square error coefficient of variation (RMSECV) of SERS spectra of different concentrations of acetamiprid in water-methanol (1:1) solvent where RMSECV = 1.14 μg/mL. Data points of 0, 1, 3, 5, 8, 10 μg/mL were used.
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