a School of Food Science and Engineering , South China University of Technology , Guangzhou , China.
b Academy of Contemporary Food Engineering , South China University of Technology, Guangzhou Higher Education Mega Center , Guangzhou , China.
Crit Rev Food Sci Nutr. 2018;58(16):2800-2813. doi: 10.1080/10408398.2017.1341866. Epub 2017 Aug 24.
The ability to analyze food safety and quality in a quick, sensitive, and reliable manner is of high importance in food industry. Surface-enhanced Raman scattering (SERS), which is popular for its significant enhancement, excellent sensitivity, and the fingerprinting ability to identify special molecules, has shown vast potential for rapid detection of chemical constitutes, chemical contaminants, and pathogens in food sample. For SERS, the enhancement of Raman signals is related to not only the SERS-active substrates, but also the interactions between sample and substrates. In the current review, colloidal and solid surface-based substrates are briefly described, fabrication techniques for SERS substrates are presented, and applications of SERS for food matrixes, correlation between substrates and food samples are also introduced. Finally, some outlook on further developments is presented. The current review is therefore intended to provide a comprehensive overview on the nanofabrication of SERS substrates, and the potential of applying SERS as an important food analysis platform.
快速、灵敏、可靠地分析食品安全和质量具有重要意义。表面增强拉曼散射（SERS）因其显著的增强、极好的灵敏度以及对特殊分子进行指纹识别的能力，在食品样品中快速检测化学成分、化学污染物和病原体方面显示出巨大的潜力。对于 SERS，拉曼信号的增强不仅与 SERS 活性衬底有关，还与样品和衬底之间的相互作用有关。在本综述中，简要描述了胶体和固态表面基底，介绍了 SERS 基底的制造技术，以及 SERS 在食品基质中的应用，还介绍了基底与食品样品之间的相关性。最后，对进一步的发展提出了一些展望。因此，本综述旨在提供一个关于 SERS 基底的纳米制造的全面概述，以及将 SERS 作为一个重要的食品分析平台的应用潜力。
