表面增强拉曼光谱快速检测食品添加剂的研究进展  

Research progress of surface enhanced Raman spectroscopy in the rapid analysis of food additives

作　　者：刘安琪[1] 李攻科[1] 胡玉玲[1] 

机构地区：[1]中山大学化学与化学工程学院,广州510275

出　　处：《食品安全质量检测学报》2015年第6期2214-2223,共10页Journal of Food Safety and Quality

基　　金：国家重大科学仪器设备开发专项(2011YQ03012409);国家自然科学基金项目(21277176;21275168;21127008)~~

摘　　要：近年来,食品添加剂安全问题引起了社会各界的广泛关注。而现有的常用检测方法往往具有操作复杂、分析速度慢、成本高、损伤样品等缺点,这就要求我们发展更先进的食品添加剂快速检测方法。表面增强拉曼光谱技术是一种新兴的先进检测技术,它具有样品量少、操作简便、快速、可进行无损检测等优点,克服了常规拉曼光谱灵敏度低的缺点,提高了物质检测能力,在快速分析食品添加剂中有良好的应用前景。本文按照不同食品添加剂的类别:着色剂、防腐剂、抗氧化剂、甜味剂和其他,综述了表面增强拉曼光谱快速分析限用/违禁食品添加剂的研究进展,并对目前表面增强拉曼光谱技术在该领域存在的问题进行了分析,对其未来的发展趋势与发展前景进行了展望。ABSTRACT:Recently, the safety issues of food additives have drawn great attention in the society. However, the detection methods that commonly used usually have disadvantages of complex operation, low analytical speed, high cost and sample destruction, which require to develop a more advanced detection method for the rapid analysis of food additives. Surface enhanced Raman spectroscopy (SERS) is an advanced method with less consumption of sample, simple operation, rapid detection as well as non-destructive analysis. It improves the sensitivity and capacity of conventional Raman spectroscopy and shows a great potential in the rapid analysis of food additives. This review summarized the research progress of SERS techniques in the rapid analysis of restricted or prohibited food additives by the types of food additives: colorants, preservatives, antioxidants, sweeteners and others, analyzed the problems existing, and also discussed the trends and prospects for the development of SERS.

关 键 词：表面增强拉曼光谱 快速检测 食品添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] O657.37[轻工技术与工程—食品科学与工程]