肉类食品禁用/限用添加剂的表面增强拉曼光谱特性及基底作用机理研究

项目名称： 肉类食品禁用/限用添加剂的表面增强拉曼光谱特性及基底作用机理研究

项目编号： No.31501558

项目类型： 青年科学基金项目

立项/批准年度： 2016

项目学科： 农业科学

项目作者： 樊玉霞

作者单位： 上海海洋大学

项目金额： 22万元

中文摘要： 肉类食品禁用/限用添加剂的不合理合法使用已成为影响食品安全的主要风险因素之一，快速检测方法的研发对其安全监测非常关键，表面增强拉曼光谱（Surface enhanced Raman spectroscopy，SERS）技术在食品安全快速检测方面具有极大的应用潜力。纳米增强基底在SERS分析中的作用机理及非目标组分对光谱信息的影响是运用SERS快速检测亟待解决的问题。本研究拟根据目标分析物的分子结构特性，制备相应的纳米增强基底，调控合成条件改善基底性能，探索目标分子在纳米基底表面吸附及作用机理，分析基质中非目标组分对被分析目标物SERS光谱的影响，逐步优化前处理过程和测试条件，结合化学计量学方法对SERS谱图进行定性鉴别与定量分析，建立肉类食品禁用/限用添加剂的SERS快速检测新方法。本研究是多学科的融合，是对复杂食品基质安全性评估方法的重要补充，并为表面增强拉曼光谱的应用提供理论基础。

中文关键词： 表面增强拉曼光谱；纳米基底；食品添加剂；食品安全；肉类食品

英文摘要： The illegal uses of prohibited or restricted additive in meat products have become one of the major food safety concern. Development of rapid analytical methods is of significant importance to ensure the safety of meat products. Surface enhanced Raman spectroscopy (SERS) is regarded as a powerful technique as a rapid method for food analysis. Understanding the enhancement mechanism of SERS substrates and the effects of non-targeted components of food products on the SERS spectral feature of analyte molecules is the key to successful application of SERS technology. The objectives of this study include design and fabricate nanosubstrates based upon the molecular structure of analyte, optimize the synthesis condition to improve the performance of SERS substrates, understand the enhancement mechanism and improve the adsorption of analyte molecules on the substrate surface, investigate the effects of non-targeted components from meat products on the SERS spctral feature of analyte molecules and therefore optimize the sample preparation method, and finally combine chemometrics with SERS for qualitative and quantitative analysis of prohibited or restricted trace levels of additives in meat products. This research, as a multidisciplinary study, is an alternative approach to current food safety assessment methods and will provide the theoretical basis for the successful application of SERS on analysis of complex biomatrices such as meat products.

英文关键词： surface enhanced Raman spectroscopy;nanosubstrate;food additive;food safety;meat product