表面增强拉曼光谱检测食品安全的教学实验开发  

Development of Teaching Experimental for Food Safety Detection by Surface-Enhanced Raman Spectroscopy

作　　者：邓春艳[1] 谢云燕 张翼[1] DENG Chun-yan;XIE Yun-yan;ZHANG Yi(School of Chemistry and Chemical Engineering, Central South University, Changsha 410010, China)

机构地区：[1]中南大学化学化工学院,长沙410010

出　　处：《西南师范大学学报（自然科学版）》2020年第9期162-167,共6页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：国家自然科学基金重大科研仪器研制项目(21727810).

摘　　要：针对表面增强拉曼光谱教学内容不够充实的问题,为了加强学生讨论、参与实践和立即应用的互动式学习,设计和实践了一组适合本科学生学习的表面增强拉曼光谱检测食品安全的教学实验,从表面增强拉曼的原理、纳米粒子的合成和表征方法、表面增强拉曼光谱检测食品等几个方面,探索了实验的教学方法和教学过程.实践表明,该实验能够提高学生的学习兴趣、实践能力和科研能力.In order to strengthen the interactive learning of students'discussion,practice and immediate application,a series of teaching experiments of surface-enhanced Raman spectroscopy(SERS)for food safety detection have been designed and practiced,which are suitable for undergraduate students.The principles of SERS,the synthesis and characterization of nanoparticles,and SERS have been introduced.The teaching methods and process of the experiment have been explored in the aspects of food detection.Practice shows that the experiment can improve students'learning interest,practical ability and scientific research ability.

关 键 词：表面增强拉曼散射效应 食品安全 教学实验 拉曼效应 

分 类 号：G642.423[文化科学—高等教育学]