Research Progress of Surface Enhanced Raman Spectroscopy in Quality and Safety Detection of Liquid Food
SU Xin-yue1, MA Yan-li2, ZHAI Chen3, LI Yan-lei4, MA Qian-yun1, SUN Jian-feng1, WANG Wen-xiu1*
1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China
2. Zhang Zhongjing School of Chinese Medicine, Nanyang Institute of Technology, Nanyang 473000, China
3. Nutrition and Health Research Institute, COFCO Corporation, Beijing Key Laboratory of Nutrition and Health and Food Safety, Beijing 102209，China
4. School of Mechanical and Electrical Engineering, Beijing Polytechnic College, Beijing 100042，China
Abstract Surface enhanced Raman spectroscopy (SERS) is a technique in which target molecules are adsorbed onto a nanometerrough metal surface, significantly enhancing the Raman signal. SERS has the advantages of high sensitivity, no interference from water, simple operation, rapidness, non-destructive testing and so on, and has become a research hotspot in food, chemistry, medical science and so on. Liquid food (e.g., milk, edible oil, drinks, honey, wine) is indispensable for human survival and daily life. The safety of liquid food is related to consumer's health and the enterprise's benefit, so it is very important to detect the safety of liquid food quickly and in real-time. Liquid food-related safety indicators such as antibiotic residues, pesticide residues, pigments, illegal additives, etc. Usually have strong Raman activity, and using the “fingerprint” characteristic of SERS technology, trace substances in liquid food can be quickly and accurately detected qualitatively and quantitatively. Compared with other spectroscopic techniques, the non-interference of water in SERS technology is simpler to detect and analyze the matrix of aqueous solution samples (e.g., milk, beverage and wine). It has more potential to realize online real-time detection of liquid food quality and safety, and it is a frontier analytical technique with great application potential and prospects in the field of liquid food quality and safety detection. This paper briefly describes the enhancement principles of SERS technology and summarizes the relevant SERS substrate research in the field of liquid food safety testing, and focuses on the application and research status of SERS technology in the field of liquid food quality detection, summarizes recent research work and progress in liquid food-related safety (e.g., lipid oxidation, antibiotic residues, pesticide residues, wine origin identification) in terms of sample pre-treatment methods, substrate types and detection limits; discusses the advantages and limitations of SERS technology, as well as the main challenges and future development prospects.
Corresponding Authors:
WANG Wen-xiu
E-mail: cauwwx@hebau.edu.cn
Cite this article:
SU Xin-yue,MA Yan-li,ZHAI Chen, et al. Research Progress of Surface Enhanced Raman Spectroscopy in Quality and Safety Detection of Liquid Food[J]. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2023, 43(09): 2657-2666.
[1] WANG Lei，CUI Ya-juan，WANG Xin，et al（王 磊，崔亚娟，王 鑫，等）. The Food Industry（食品工业），2019，40（3）：276.
[2] WANG Li，LUO Hong-xia，JU Rong-hui，et al（王 丽，罗红霞，句荣辉，等）. The Food Industry（食品工业），2014，35（10）：227.
[3] HAO Fei-ke，LIU Rong，HAN Xing-lin，et al（郝飞克，刘 蓉，韩兴林，等）. Journal of Food Science and Technology（食品科学技术学报），2019，37（2）：10.
[4] WANG Ming，LIU Xin（王 明，刘 新）. Laser Journal（激光杂志），2018，39（10）：9.
[5] Manoj D，Shanmugasundaram S，Anandharamakrishnan C. Food Control，2021，126：108017.
[6] Dai H R，Liang S H，Shan D D，et al. Food Chemistry，2022，380：132176.
[7] Su W H，Sun D W. Food Engineering Reviews，2019，11（3）：142.
[8] MA Xin(马 昕). Modern Food（现代食品），2020，（14）：123.
[9] Nontipichet N，Khumngern S，Choosang J，et al. Food Chemistry，2021，364：130396.
[10] Li Y F，Lin Z Z，Hong C Y，et al. Food Chemistry，2021，345：128812.
[11] ZHANG Wei，GUO Dan，LAN Wei，et al（张 威，郭 丹，兰 伟，等）. Journal of Food Safety & Quality（食品安全质量检测学报），2020，11（22）：8533.
[12] WANG Hai-bo(王海波). Science and Technology of Food Industry（食品工业科技），2019，40（15）：322.
[13] ZHAO Xing-tao，CHE Xian-ge，WANG Shu-tao，et al（赵兴涛，车先阁，王书涛，等）. Acta Metrologica Sinica（计量学报），2021，42（9）：1257.
[14] Kamal S，Yang T C-K. Journal of Alloys and Compounds，2021，898：162919.
[15] He J，Li H X，Zhang L L，et al. Food Chemistry，2021，339：128085.
[16] Janči T，Mikac L，Ivanda M，et al. Journal of Raman Spectroscopy，2017，48（01）：64.
[17] Cuong N M，Cao D T，Thu V T，et al. Optik，2021，243：167504.
[18] Kaleem A，Azmat M，Sharma A，et al. Food Chemistry，2019，277：624.
[19] Li J F，Huang Y, Ding Y，et al. Nature，2010，464（7287）：392.
[20] Tiwari M，Singh A，Dureja S，et al. Talanta，2022，236：122819.
[21] Li Y，Tang S S，Zhang W J，et al. Sensors and Actuators B: Chemical，2019，282：703.
[22] Wang T S，Wang H，Zhu A N，et al. Sensors and Actuators B: Chemical，2021，346：130591.
[23] Wali L A，Hasan K K，Alwan A M. Plasmonics，2020，15（4）：985.
[24] Lam H Y，Roy P K，Chattopadhyay S. Vibrational Spectroscopy，2020，106：103018.
[25] Jiang Y F，Su M K，Yu T，et al. Food Chemistry，2021，344：128709.
[26] Li Y，Driver M，Decker E，et al. Food Research International，2014，58：1.
[27] Su M K，Jiang Q，Guo J H，et al. LWT—Food Science and Technology，2021，143：111143.
[28] TONG Rui，QI Ying，HU Xiao-peng，et al（佟 蕊，齐 颖，扈晓鹏，等）. Journal of Chinese Institute of Food Science and Technology（中国食品学报），2019，19（6）：223.
[29] Chen L M，Ma C Q，Li L，et al. Journal of Spectroscopy，2020，2020：4212787.
[30] Han C Q，YaoY，Wang W，et al. Sensors & Actuators B: Chemical，2017，251：272.
[31] KANG Yan，SUN Lin，WU Ting，et al（康 燕，孙 琳，吴 婷，等）. Journal of Instrumental Analysis（分析测试学报），2020，39（2）：246.
[32] LIN Shuang，HA Si-Wuliji，LIN Xiang，et al（林 爽，哈斯乌力吉，林 翔，等）. Spectroscopy and Spectral Analysis（光谱学与光谱分析），2016，36（6）：1749.
[33] Ou Y M，Wang X H，Lai K Q，et al. Journal of Agricultural and Food Chemistry，2018，66（11）：2954.
[34] Kong L L，Chen J，Huang M Z. Sensors and Actuators B: Chemical，2021，344：130163.
[35] MA Yong-qiang，ZHANG Si-yao，YU Shi-you，et al（马永强，张丝瑶，遇世友，等）. Science and Technology of Food Industry（食品工业科技），1-18[2022-09-16]. doi: 10.13386/j.issn1002-0306.2021100020.
[36] SUN Wen，ZHANG Qin，SU Qian-qian（孙 文，张 芹，苏倩倩）. Food Science and Technology（食品科技），2017，42（9）：300.
[37] ZHANG Lu-tao，ZHOU Guang-ming，LUO Dan，et al（张璐涛, 周光明，罗 丹，等）. Chemical Research in Chinese Universities（高等学校化学学报），2018，39（8）：1662.
[38] Fá A G，Pignanelli F，Lopez-Corral I，et al. Trends in Analytical Chemistry，2019，121：115673.
[39] Song Y S，Huang Hai-C，Lu W H，et al. Food Chemistry，2021，344：128570.
[40] de Almeida M P，Leopold N，Franco R，et al. Frontiers in Chemistry，2019，7：00368.
[41] Leong Y X，Lee Y H，Koh C S L，et al. Nano Letters，2021，21（6）：2642.
[42] Bao Q W，Zhao H，Zhang C，et al. Analytical Methods，2020，12（23）：3025.
[43] Mandrile L，Cagnasso I，Berta L，et al. Food Chemistry，2020，326：127009.
[44] ZHENG Juan-mei，YU Wan-song，QIN Wen-xia，et al（郑娟梅, 余婉松, 覃文霞，等）. Journal of Food Safety & Quality（食品安全质量检测学报），2018，9（21）：5659.
[45] HU Jia-yong，ZHANG Man，PI Jiang-yi，et al（胡家勇，张 嫚，皮江一，等）. Food Science（食品科学），2020，41（8）：297.
