Facile SERS screening of melamine in bovine milk with 2D printed AgNPs/glass fabric filter paper as the flexible substrate

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250208

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引用次数: 0

Abstract

Melamine is one of the most frequently detected adulterants in dairy products. The current study proposes a surface-enhanced Raman spectroscopy (SERS)-based analytical tool for fast and reliable screening of melamine in bovine milk. A hand-held Raman spectrometer was used in conjunction with a substrate composed of silver nanoparticles (AgNPs) that was 2D printed onto glass fiber (GF) filter paper. Under optimized conditions, a sensitive and fingerprint-like signal at 674 cm⁻¹ was obtained. The AgNPs/GF substrate exhibited high sensitivity to melamine in milk down to 1.9498 × 10⁻⁵ mg/mL, which is well below the USA and EU safety limits (2.5 × 10⁻³ mg/mL). Remarkably, the proposed technology was also highly reproducible, showing spot-to-spot and block-to-block variations below 3.3 % and 4.9 % at 674 cm⁻¹ in Raman intensity, respectively. The characteristic peak intensity and concentration of melamine showed an acceptable linear relationship (R² = 0.9909) within the range of 0.0001–1 mg/mL. Overall, the method established in this study can provide an efficient and effective method for the quantitative target screening and detection of melamine in dairy products.

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用二维印刷的 AgNPs/玻璃纤维滤纸作为柔性基底，对牛乳中的三聚氰胺进行简便的 SERS 筛选

三聚氰胺是乳制品中最常检测到的掺假物质之一。本研究提出了一种基于表面增强拉曼光谱（SERS）的分析工具，用于快速、可靠地筛查牛乳中的三聚氰胺。研究人员将手持式拉曼光谱仪与二维印刷在玻璃纤维（GF）滤纸上的银纳米颗粒（AgNPs）基底结合使用。在优化条件下，在 674 cm-1 处获得了灵敏的指纹样信号。AgNPs/GF 基质对牛奶中三聚氰胺的灵敏度高达 1.9498 × 10-5 mg/mL，远低于美国和欧盟的安全限值（2.5 × 10-3 mg/mL）。值得注意的是，该技术的重现性也很高，在拉曼强度674 cm-1处，点与点之间和块与块之间的变化分别低于3.3%和4.9%。在 0.0001-1 mg/mL 的范围内，特征峰强度与三聚氰胺的浓度呈可接受的线性关系（R2 = 0.9909）。总之，本研究建立的方法可为乳制品中三聚氰胺的定量目标筛选和检测提供一种高效、有效的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.