SERS技术应用于食品中罗丹明B的快速检测

发布时间：2018-05-23 16:02

本文选题：表面增强拉曼光谱(SERS)技术 + 高灵敏度　；参考：《食品工业科技》2017年24期

【摘要】：目的:罗丹明B(Rhodamine B,RB)是一种人工合成的三苯甲烷类碱性染料,因其具有潜在的毒性、致癌性被禁止在食品中添加。目前,在中国还没有关于罗丹明B检测的国家标准,也没有快速检测标准,建立合适的现场快速检测方法迫在眉睫。方法:借助表面增强拉曼光谱(SERS)技术,以金纳米溶胶为拉曼信号增强模块,利用自制样品前处理仪与便携式拉曼光谱检测仪,实现对辣椒制品、腊肉、果汁、葡萄酒等食品中RB的快速检测。结果:快速前处理技术与常规方法相比,SERS谱图结果差异不明显,且不受样品其他成分干扰,但分析时间由常规的40~50 min缩短到约10 min,大大提高了检测效率;同时,以样品提取液为基质的RB溶液最低检测浓度可以达到0.5 mg/kg;以RB在1355 cm~(-1)处的特征峰为内标信号进行归一化计算,在100、200、300μg/L三个添加水平下,得到其平均回收率在81.1%~87.0%之间,相对标准偏差RSD在2.1%~3.0%内。结论:通过对多种实际样品检测并将结果与成熟的实验室液相色谱法相比较,发现本检测方法样品前处理简单,耗时少,检测结果准确可靠,且仪器设备便携、易操作,可用于食品中RB的现场快速筛查或实验室预检。
[Abstract]:Objective: Rhodamine B(Rhodamine B B B is a synthetic triphenylmethane basic dye, which is prohibited from adding in food because of its potential toxicity and carcinogenicity. At present, there is no national standard for rhodamine B detection in China, and there is no rapid detection standard. Methods: surface enhanced Raman spectroscopy (SERS) technique was used to realize the determination of pepper, bacon and juice by using self-made sample preprocessing instrument and portable Raman spectrometer, using gold nano-sol as Raman signal enhancement module. Rapid detection of RB in foods such as wine. Results: compared with the conventional method, the rapid pretreatment technique had no significant difference in the results of SERS spectra, and was not interfered by other components of the sample, but the analytical time was shortened from 40 ~ 50 min to about 10 minutes, which greatly improved the detection efficiency. The lowest detection concentration of RB solution based on sample extract can reach 0.5 mg / kg, and the standard signal of RB at 1355 cm ~ (-1) is normalized. The average recovery is 81.1% and 87.0% at 100200300 渭 g 路L ~ (-1) addition level. The relative standard deviation (RSD) was within 2.1% or 3.0%. Conclusion: the method is simple in sample preparation, less time consuming, accurate and reliable, portable and easy to operate. It can be used for rapid field screening or laboratory pre-test of RB in food.
【作者单位】：厦门华厦学院检验科学与技术系;厦门大学萨本栋微米纳米科学技术研究院;厦门市普识纳米科技有限公司;
【基金】：国家重大科学仪器设备开发专项项目(2011TQ03012117) 福建省科技计划项目(2015H6020) 福建省教育厅中青年项目(JAT160640)
【分类号】：O657.37;TS207.3

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