表面增强拉曼光谱技术在食品安全检测中的应用  

Application of Surface-enhanced Ramans Sperctroscopy on Food Safety Detection

作　　者：章洁 吴鑫 占忠旭 袁美芳 朱应飞 ZHANG Jie;WU Xin;ZHAN Zhongxu;YUAN Meifang;ZHU Yingfei(Jiangxi Institute For Food Control,Nanchang 330001,China)

机构地区：[1]江西省食品检验检测研究院,江西南昌330001

出　　处：《现代食品》2021年第17期133-138,共6页Modern Food

基　　金：2020年江西省科技厅重点研发计划-一般项目(20202BBGL73120)。

摘　　要：表面增强拉曼光谱是一种较为先进且强有力的检测技术,因其仪器便携、不需要样品预处理、快速灵敏以及可实现“指纹”识别等特点,在食品安全检测领域中具有较大的潜力和优势。本文对表面增强拉曼光谱技术的基本原理和基底材料类型进行了阐述,归纳总结了近年来该技术在食品检测中的研究进展,并对其未来的发展趋势进行了展望,为该技术在食品安全快速检测领域应用提供借鉴和参考。Surface-enhanced Raman spectroscopy is a relatively advanced and powerful detection technology.Because of its portability,no need for sample pretreatment,rapid sensitivity,and the realization of“fingerprint”identification,It has great potential and advantages in the field of food safety testing.This article describes the basic principles of surface-enhanced Raman spectroscopy technology and the types of substrate materials,summarizes the research progress of this technology in food inspection in recent years,and looks forward to its future development trend,and provide reference and reference for the application in the field of safety and rapid detection.

关 键 词：表面增强拉曼光谱 食品安全 活性基底 应用 

分 类 号：O657.7[理学—分析化学]