Zheng Jinkai, He Lili
Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A.
Inst. of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Compr Rev Food Sci Food Saf. 2014 May;13(3):317-328. doi: 10.1111/1541-4337.12062.
Surface-enhanced Raman spectroscopy (SERS) is an emerging and promising technique for the chemical analysis of food. The use of metallic nanosubstrates improves the sensitivity and capacity of conventional Raman spectroscopy greatly. This paper comprehensively reviews the development and applications of SERS in the chemical analysis of food, mainly focusing on food additives and chemical contaminants. The progress of SERS development and their applications in chemical analysis of food, from detection and characterization of target analytes in simple solvents to complex food matrices, is summarized. The advantages and limitations of different SERS substrates and methodologies are discussed. As most of the current SERS research on chemical analysis of food is still in an early stage, there are still several hurdles for further advancing SERS techniques into real-world applications for complex food products. This review includes our perspectives on the future trends of the SERS technique in the field of food analysis.
表面增强拉曼光谱（SERS）是一种新兴且有前景的食品化学分析技术。金属纳米基底的使用极大地提高了传统拉曼光谱的灵敏度和分析能力。本文全面综述了SERS在食品化学分析中的发展与应用，主要聚焦于食品添加剂和化学污染物。总结了SERS从简单溶剂中目标分析物的检测与表征到复杂食品基质分析的发展历程及其在食品化学分析中的应用。讨论了不同SERS基底和方法的优缺点。由于目前大多数关于食品化学分析的SERS研究仍处于早期阶段，将SERS技术进一步推进到复杂食品实际应用中仍存在若干障碍。本综述涵盖了我们对SERS技术在食品分析领域未来趋势的看法。
