表面增强拉曼光谱(SERS)是将目标分子结合在纳米级粗糙金属表面, 使拉曼信号得到显著增强的技术, 具有灵敏度高、 不受水分干扰、 操作简单、 快速、 无损等优点, 现已成为食品、 化学和医学等领域的研究热点。 液体食品(如牛奶、 食用油、 饮料、 蜂蜜、 酒)是人类赖以生存、 日常生活中所不能缺少的食品, 其品质安全关系着消费者的身体健康和企业效益, 因此对液体食品品质安全进行快速、 实时检测具有十分重要的意义。 液体食品安全指标如抗生素残留、 农药残留、 色素、 非法添加剂等物质分子通常具有较强的拉曼活性, 利用SERS技术的“指纹”特性能够对液体食品中的痕量物质进行简单、 快速、 准确的定性、 定量检测分析。 与其他光谱技术相比, SERS技术不受水分干扰, 对水溶液样品基质(如牛奶、 饮料、 酒)的检测分析更为简单, 实现液体食品品质安全的在线实时检测更具潜力, 是液体食品品质安全检测领域一项极具应用潜力和应用前景的前沿分析技术。 文章简述了SERS技术的增强原理并对液体食品安全检测领域相关基底研究进行了总结, 聚焦于SERS技术在液体食品品质安全检测领域的应用研究现状, 重点从样品前处理方法、 基底类型和检出限三方面对液体食品相关品质安全指标(如油脂氧化、 抗生素残留、 农药残留、 葡萄酒产地辨别等)方面的新近研究工作和进展进行归纳总结; 讨论了SERS技术的优点与局限性, 以及面临的主要挑战和未来发展前景。

Surface enhanced Raman spectroscopy (SERS) is a technique in which target molecules are adsorbed onto a nanometerrough metal surface, significantly enhancing the Raman signal. SERS has the advantages of high sensitivity, no interference from water, simple operation, rapidness, non-destructive testing and so on, and has become a research hotspot in food, chemistry, medical science and so on. Liquid food (e.g., milk, edible oil, drinks, honey, wine) is indispensable for human survival and daily life. The safety of liquid food is related to consumers health and the enterprises benefit, so it is very important to detect the safety of liquid food quickly and in real-time. Liquid food-related safety indicators such as antibiotic residues, pesticide residues, pigments, illegal additives, etc. Usually have strong Raman activity, and using the “fingerprint” characteristic of SERS technology, trace substances in liquid food can be quickly and accurately detected qualitatively and quantitatively. Compared with other spectroscopic techniques, the non-interference of water in SERS technology is simpler to detect and analyze the matrix of aqueous solution samples (e.g., milk, beverage and wine). It has more potential to realize online real-time detection of liquid food quality and safety, and it is a frontier analytical technique with great application potential and prospects in the field of liquid food quality and safety detection. This paper briefly describes the enhancement principles of SERS technology and summarizes the relevant SERS substrate research in the field of liquid food safety testing, and focuses on the application and research status of SERS technology in the field of liquid food quality detection, summarizes recent research work and progress in liquid food-related safety (e.g., lipid oxidation, antibiotic residues, pesticide residues, wine origin identification) in terms of sample pre-treatment methods, substrate types and detection limits; discusses the advantages and limitations of SERS technology, as well as the main challenges and future development prospects.