食品科学 ›› 2020, Vol. 41 ›› Issue (13): 276-282.doi: 10.7506/spkx1002-6630-20190630-418

• 专题论述 • 上一篇    下一篇

表面等离子体共振传感器在食品安全检测中的应用

黄昭,曹亚男,李跑,赵振,刘霞   

  1. (湖南农业大学食品科技学院,食品科学与生物技术湖南省重点实验室,湖南 长沙 410128)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    国家自然科学基金面上项目(31671931);国家自然科学基金青年科学基金项目(31601551)

Application of Surface Plasma Resonance Sensor in Food Safety Inspection: A Review

HUANG Zhao, CAO Yanan, LI Pao, ZHAO Zhen, LIU Xia   

  1. (Hunan Provincial Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 静电纺丝是一种利用静电作用力将高分子聚合物转变成微纳米级超细纤维的技术。随着静电纺丝技术的不断发展,近年来其在食品领域的应用也受到越来越多的关注。本文首先简要介绍静电纺丝纳米纤维形成原理,影响静电纺丝的主要溶液参数及工艺参数。之后详细介绍静电纺丝在食品领域的应用,包括在抑菌、抗氧化活性包装,生物活性物质、脂肪和益生菌保护,以及酶的固定化等方面的应用,并分析未来静电纺丝在食品领域的发展方向。

关键词: 静电纺丝, 活性包装, 生物活性, 益生菌, 酶固定化

Abstract: The surface plasma resonance (SPR) sensor is an ultra-sensitive instrument that rapidly detects target objects by means of physical optics. Due to their advantages of being label-free, high sensitivity, rapidity, low reagent consumption and real-time monitoring, SPR sensors have aroused wide concern in the field of food safety detection. This review outlines the principle of SPR sensors and the current status of their application in food safety inspection with focuse on the detection of pesticide and veterinary drug residues, pathogenic bacteria, heavy metals and biotoxins. Moreover, the advantages of SPR sensors are described and future development trends are discussed.

Key words: surface plasmon resonance, sensor, food safety detection

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