Ultrasensitive Detection of Capsaicin in Oil for Fast Identification of Illegal Cooking Oil by SERRS

[Image: see text] Discrimination of illegal cooking oil is a conundrum in the fields of analytical chemistry and food safety due to complicated sample systems, lack of common targets, and stringent demand of ultrahigh detection sensitivity for corresponding analytical methods. Capsaicin, one of the exogenous molecules that is subsistent in recycled kitchen waste oils, can be regarded as a target for illegal cooking oil identification. Nowadays, tracing capsaicin in oils is implemented mainly by high-performance liquid chromatography–mass spectrometry, which displays shortcomings in high costs and incapableness for field test. Here, we established a surface-enhanced resonance Raman scattering approach to detect capsaicin and identify illegal cooking oils by means of the molecular derivatization treatment of capsaicin. This method features high detection sensitivity with the detection limit of 1.0 × 10(–8) M, rapid response (<7 min detection duration), and simplicity in sample pretreatment, which is available for fast field test of illegal cooking oils.