Advances in the Detection of Common Mycotoxins in Foods by Surface-Enhanced Raman Spectroscopy

doi:10.7506/spkx1002-6630-20220920-179

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (17): 235-257.doi: 10.7506/spkx1002-6630-20220920-179

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Advances in the Detection of Common Mycotoxins in Foods by Surface-Enhanced Raman Spectroscopy

ZHU Jiaji, RONG Yawen, JIAO Tianhui, GUO Zhiming

(1. School of Electrical Engineering, Yancheng Institute of Technology, Yancheng 224051, China;2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;3. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)

Online:2023-09-15 Published:2023-09-29

Abstract

Abstract: As a novel and rapid detection technique, surface-enhanced Raman spectroscopy (SERS) has many advantages such as simple sample pretreatment, rich spectral information, high sensitivity, rapidity, easy operation, and immunity to interference from water molecules. Hence, SERS has been considered a powerful tool and a research hotspot for food safety rapid detection. This article reviews the development, enhancement mechanism, and detection modes of SERS, and summarizes the latest progress in the detection of common mycotoxins in foods by SERS. Moreover, its problems to be solved and future trends are discussed. It is hoped that this review can provide a reference for future research and development of SERS technology for rapid detection of mycotoxins.

Key words: surface-enhanced Raman spectroscopy; food safety; mycotoxins; rapid detection

CLC Number:

TS207.3

ZHU Jiaji, RONG Yawen, JIAO Tianhui, GUO Zhiming. Advances in the Detection of Common Mycotoxins in Foods by Surface-Enhanced Raman Spectroscopy[J]. FOOD SCIENCE, 2023, 44(17): 235-257.

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Advances in the Detection of Common Mycotoxins in Foods by Surface-Enhanced Raman Spectroscopy

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