School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland. Electronic address: http://www.ucd.ie/refrig.
Food Chem. 2020 Oct 30;328:127105. doi: 10.1016/j.foodchem.2020.127105. Epub 2020 May 21.
Synthetic dyes have been widely applied to food processing, but abuse of colourants in food may pose risks to human health. To analyze new coccine (NC) and orange II (OII) in food, a versatile surface-enhanced Raman scattering (SERS) platform was proposed. A metal-organic framework (MOF, UiO-66(NH)) with octahedral crystal structure was synthesized and gold nanoparticles were grown on the MOF surface to fabricate UiO-66(NH)@Au versatile SERS platform. The UiO-66(NH)@Au displayed much better SERS performance than gold nanoparticles with high R of 0.9684 for NC and 0.9912 for OII and low LOD of 0.4015 mg/L for NC and 0.0546 mg/L for OII. The recoveries of NC and OII in Mirinda soft drink and paprika ranged from 82.92 to 109.63%. This study provided a sensitive and rapid method for determination of NC and OII through UiO-66(NH)@Au, and the proposed SERS platform revealed great potential for analyzing synthetic colourants in food samples.
合成染料已广泛应用于食品加工，但食品中滥用着色剂可能对人体健康构成风险。为了分析食品中的新胭脂红（NC）和橙 II（OII），提出了一种通用的表面增强拉曼散射（SERS）平台。合成了具有八面体晶体结构的金属有机骨架（MOF，UiO-66（NH）），并在 MOF 表面生长金纳米粒子，以制备 UiO-66（NH）@Au 通用 SERS 平台。UiO-66（NH）@Au 表现出比金纳米粒子更好的 SERS 性能，NC 的 R 值为 0.9684，OII 的 R 值为 0.9912，NC 的 LOD 为 0.4015mg/L，OII 的 LOD 为 0.0546mg/L。Mirinda 软饮料和辣椒粉中 NC 和 OII 的回收率在 82.92%至 109.63%之间。本研究通过 UiO-66（NH）@Au 提供了一种用于测定 NC 和 OII 的灵敏快速方法，所提出的 SERS 平台显示出在分析食品样品中合成着色剂方面的巨大潜力。
