One-step Magnetic SERS Platform for Rapid Capture and Sensitive Quantification of Sudan I–IV in Chili Powder and Tomato Sauce Samples

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2026-10-13 DOI:10.1007/s12161-026-03314-2

Guican Deng, Yonghua Bao, Yanping Hong, Jiaxin Hong, Luying Duan, Huaying Du, Zhimei Tan, Chunrong Wang

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引用次数: 0

Abstract

As illegal synthetic colorants in food, Sudan dyes possess carcinogenic potential and can severely threaten human health following long-term intake. Rapid and sensitive detection of Sudan dyes in complex food matrices (e.g., chili powder and tomato sauce) remains a critical challenge for food safety supervision. Herein, a facile and sensitive detection strategy targeting Sudan I, II, III, and IV was established by combining magnetic substrates with surface-enhanced Raman spectroscopy (SERS). The influence of Au NPs loading on SERS analytical performance was systematically investigated, and FSA-3 was identified as the optimal substrate. Under optimized conditions, the limits of detection (LODs) for Sudan I–IV in chili powder and tomato sauce were determined to be 0.75–11.5 μg/kg, with satisfactory recoveries ranging from 84.5% to 110%. Compared with previously reported SERS methods and conventional analytical techniques, the proposed method exhibits excellent resistance to matrix interference capability and enables sensitive and efficient detection. This work provides a reliable and efficient alternative for the rapid screening of Sudan dye residues in complex food matrices, holding great promise for practical food safety applications.

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一步磁SERS平台快速捕获和灵敏定量辣椒粉和番茄酱样品中的苏丹红I-IV

苏丹红作为非法合成色素存在于食品中，具有致癌性，长期摄入会严重威胁人体健康。快速灵敏地检测复杂食品基质（如辣椒粉和番茄酱）中的苏丹红染料仍然是食品安全监管的关键挑战。本文将磁性衬底与表面增强拉曼光谱（SERS）相结合，建立了一种针对苏丹I、II、III和IV的简单灵敏的检测策略。系统研究了负载Au NPs对SERS分析性能的影响，确定FSA-3为最佳底物。在优化条件下，苏丹红I-IV在辣椒粉和番茄酱中的检出限为0.75 ~ 11.5 μg/kg，回收率为84.5% ~ 110%。与先前报道的SERS方法和传统分析技术相比，该方法具有优异的抗矩阵干扰能力，能够实现灵敏高效的检测。本研究为复杂食品基质中苏丹红染料残留的快速筛选提供了一种可靠、高效的替代方法，在实际食品安全应用中具有很大的前景。

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 Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.