FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (23): 353-371.doi: 10.7506/spkx1002-6630-20221114-160

• Reviews • Previous Articles     Next Articles

Progress on Two-Dimensional Nanomaterials in Food Safety Detection

LI Jingmin, JIA Baozhu, ZHAN Rongrong, TANG Feiyan, HUANG Huijing, DENG Hao, XU Zhenlin, LUO Lin   

  1. (1. Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; 2. Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing & Design, Hainan Academy of Agricultural Sciences, Haikou 570100, China; 3. College of Biological and Food Engineering, Guangdong University of Education, Guangzhou 510303, China; 4. Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan 517000, China)
  • Online:2023-12-15 Published:2024-01-02

Abstract: Two-dimensional nanomaterials are used in biosensors due to their unique physical and chemical properties, which have many advantages in the development of biosensors, such as improving the response speed, improving the detection sensitivity, shortening the detection time and simplifying the operation procedure. In recent years, they have shown great application prospects in the field of food safety detection and have gradually become a hot research topic. Based on an analysis of the application of two-dimensional nanomaterials including graphene, graphene alkyne, and graphene-like materials in the field of analytical sensing, this paper reviews the progress that has been made in the past five year in the application of two-dimensional nanomaterials in the detection of organic pollutants in foods, food additives, foodborne pathogens and heavy metals, and also presents an outlook on future prospects. This review is expected to provide ideas and theoretical references for researchers.

Key words: nanomaterials; sensors; food safety; sensitivity

CLC Number: