Core-shell structure and twin-cone morphology of Au@Ag@HOF with efficient adsorption capability and high SERS enhancement efficiency for sensitive detection of bisphenol compounds in food

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-26 DOI:10.1016/j.foodchem.2025.146522

Xiaoyu Yang , Shunbi Xie , Weifen Wu , Jingwen Liu , Manjun Liao , Runzi Zhang , Yao Liu , Mengjun Wang , Yi He

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引用次数: 0

Abstract

In SERS analysis, SERS substrates often suffer from uneven “hot spot” distribution, poor stability, and susceptibility to oxidation and aggregation, which limit detection precision and accuracy. To overcome these aggregation, this study presents a novel core-shell Au@Ag@hydrogen-bonded organic framework twin cone (Au@Ag@HOF TCs) as efficient SERS substrate. The HOF shell effectively protects Au and Ag from oxidation, thereby enhancing the long-term stability of the SERS substrate. It also prevents signal inhomogeneity caused by noble metal nanoparticle agglomeration and captures target molecules at “hotspots” for maximum Raman enhancement. Leveraging these features, the proposed Au@Ag@HOF TCs enable sensitive detection of bisphenol A, F, and S in food, with detection limits of 1.8033 × 10⁻⁹ M, 4.2170 × 10⁻⁹ M, and 2.0815 × 10⁻¹⁰ M, respectively. Furthermore, this substrate was successfully applied to analyze real samples, including canned soup, beverages, and milk, demonstrating its potential for the detection of bisphenol compounds in food.

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Au@Ag@HOF的核壳结构和双锥形态具有高效的吸附能力和高SERS增强效率，用于食品中双酚类化合物的敏感检测

在SERS分析中，SERS底物往往存在“热点”分布不均匀、稳定性差、易氧化和聚集等问题，限制了检测的精度和准确性。为了克服这些聚集，本研究提出了一种新的核壳Au@Ag@氢键有机框架双锥（Au@Ag@HOF TCs）作为高效的SERS底物。HOF壳有效地保护Au和Ag不被氧化，从而提高SERS衬底的长期稳定性。它还可以防止贵金属纳米颗粒聚集引起的信号不均匀性，并在“热点”处捕获目标分子，以实现最大的拉曼增强。利用这些特性,提出了双酚A的Au@Ag@HOF TCs使敏感的检测,F和S食品,检测范围为1.8033 × 10−9 M, 4.2170 × 10−9 M和2.0815 × 10− M,分别。此外，该底物被成功地应用于分析实际样品，包括罐头汤、饮料和牛奶，证明了它在检测食品中的双酚化合物方面的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.