IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Chunjuan Yang, Shuang Jiang, Yue Zhao, Li Zhang, Xiaoming Lyu, Shulu Zhang, Jiayue Liang, Yiyang He, Xubin Quan, Mingxu Zhang, Ran Gao, Renxing Song, Jing Wu, Chunli Gan, Yanli Wu, Xiaotong Wang, Yang Li
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引用次数: 0

摘要

为了克服 SERS 在食品安全监控中的局限性,尤其是柠檬酸根离子的明显干扰,本研究介绍了一种基于 SERS 的智能食品安全监控平台。该平台利用硼氢化钠活化银纳米粒子,钙离子可促进纳米粒子聚集,促进自组装并形成 "热点",但也会放大柠檬酸根离子信号。引入碘离子是为了消除柠檬酸盐信号的干扰和背景荧光干扰。底物的检测限达到 100 fg/mL。此外,创新的光谱集 "SERSome "实现了全面的分子指纹识别,大大提高了准确性。此外,该系统与机器学习相结合,提高了食品样品快速、精确检测和分类的适用性,并成功应用于食品中非法添加物的监测。总之,该系统为食品安全提供了一个智能、创新的检测平台,有助于早期预防食源性疾病。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
An ultra-sensitive, intelligent platform for food safety monitoring: Label-free detection of illegal additives using self-assembled SERS substrates and machine learning
To overcome the limitations of SERS in food safety monitoring, particularly significant interference from citrate ions, this study introduces an intelligent SERS-based platform for food safety monitoring. The platform utilizes sodium borohydride to activate silver nanoparticles, and calcium ions can facilitate the nanoparticles aggregation to promote self-assembly and the form of “hotspots”, but will also amplify citrate ions signal. Iodine ions was introduced to eliminate the interference of citrate signals and background fluorescence interference. The substrate achieved limit of detection of 100 fg/mL. Moreover, the innovative of spectral set “SERSome” enables comprehensive molecular fingerprint recognition, significantly enhancing accuracy. Furthermore, combined with machine learning enhances applicability for rapid and precise detection, and classification in food samples, and successfully applied to the monitoring of illegal additives in food. In summary, this system presents an intelligent, innovative detection platform for food safety, contributing to early prevention of foodborne illnesses.
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来源期刊
Food Chemistry
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.
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