表面增强拉曼光谱技术在食品安全检测领域的研究进展  

Research Progress of Surface Enhanced Raman Spectroscopy in Food Safety Detection

作　　者：宋昆朋 王银杰[1] 桂伊纪 齐轩毅 乔美壮 李年华 刘吉平[1] 韩佳 黄利达 刘致成 白其林 SONG Kunpeng;WANG Yinjie;GUI Yi ji;QI Xuanyi;QIAO Meizhuang;LI Nianhua;LIU Jiping;HAN Jia;HUANG Lida;LIU Zhicheng;BAI Qilin(School of Materials Science and Engineering,Beijing Institute of Technology,Beijing,100081 China)

机构地区：[1]北京理工大学材料学院,北京100081

出　　处：《科技创新导报》2021年第10期90-95,共6页Science and Technology Innovation Herald

摘　　要：表面增强拉曼光谱(SERS)是一种具有广阔发展前景的光谱技术,具有高灵敏性、原位取样、无损检测以及操作简便等优点,故在食品品质安全检测中广泛应用。本文介绍了表面增强拉曼光谱技术在食品安全检测领域的研究进展,综述了表面增强拉曼光谱技术在食品中防腐剂、色素以及药物残留等方面快速检测的最新研究进展,并提出了当前存在的一些弊端和发展趋势。Surface enhanced raman spectroscopy(SERS)is a kind of spectroscopic technology with broad development prospect.It has the advantages of high sensitivity,in-situ sampling,nondestructive detection and simple operation,so it is widely used in food quality and safety detection.Herein,the advances of SERS in the field of food safety detection are reviewed.The latest advances of SERS in the rapid detection of preservatives,pigments and drug residues in food are reviewed,and some disadvantages and development trends are also presented.

关 键 词：表面增强拉曼光谱 食品检测 防腐剂 色素 药物残留 

分 类 号：TS201.1[轻工技术与工程—食品科学]