Preparation method of surface enhanced Raman spectrum substrate material for detecting sanshool in hotpot condiments
A technology for surface-enhanced Raman and xanthoxylin, which is applied in the direction of material analysis, Raman scattering, and material analysis by optical means, which can solve the problems of accuracy and sensitivity susceptible to interference, complex matrix components of hot pot bottom materials, and interference substances. Many other problems, to achieve the effect of fast detection, low cost and accurate detection results
Active Publication Date: 2021-03-23
JIANGSU UNIV
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Problems solved by technology
However, as a SERS substrate material, noble metal nanoparticles are easily interfered and the detection accuracy and sensitivity are not enough.
The matrix composition of the hot pot bottom material is complex, and there are many interfering substances.
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Embodiment 1
[0046] The specific preparation process of the gold nanorod / aminated silica / polyphenol oxidase nanocomposite is as follows:
[0047] 1) Preparation of gold nanorods (AuNRs): To prepare gold seed solution, 5 mL of cetyltrimethylammonium bromide CTAB solution (0.2 M) was mixed with chloroauric acid HAuCl 4 The solution (0.5mM) was mixed at a volume ratio of 1:1, and then 0.6mL sodium borohydride NaBH was added rapidly 4 (0.01M, prepared in ice water), stirred vigorously for 2 minutes. At this point the solution turned dark brown, indicating the formation of a gold seed solution. The gold seed solution was incubated in a constant temperature water bath at 30°C for 2 hours. To prepare the growth solution, at 30 °C will contain 50 mL of HAuCl 4 (1mM) and 1.0mL silver nitrate AgNO 3 The solution mixture of solution (4 mM) was added to CTAB (50 mL, 0.2 M). Next, a further 0.7 mL of ascorbic acid solution (0.0788 M) was added with gentle mixing, at which point the solution change...
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The invention belongs to the technical field of rapid food detection, and relates to a preparation method of a surface enhanced Raman spectrum substrate material for detecting sanshool in hotpot condiments. The preparation method comprises the following steps of: preparing silicon-coated metal nanoparticles, adding the silicon-coated metal nanoparticles into a silane coupling agent solution, reacting in a constant-temperature water bath, centrifuging to obtain aminated silicon-coated metal nanoparticles, mixing the aminated silicon-coated metal nanoparticles with deionized water or a buffer solution and a glutaraldehyde aqueous solution, carrying out stirring, centrifuging and drying to obtain a nano material, mixing the nano material with a polyphenol oxidase solution, and carrying out incubating, centrifuging and drying to obtain an SERS substrate material with ligase. Furthermore, the SERS substrate material with ligase can be used for detecting sanshool in the hotpot condiments. The substrate material disclosed by the invention is simple to prepare, low in cost, high in detection speed, accurate in result, portable and suitable for accurately detecting sanshool on a large scaleon site, and technical support is provided for intelligent analysis and detection of sanshool.
Description
technical field [0001] The invention belongs to the technical field of rapid food detection, and in particular relates to a method for preparing a surface-enhanced Raman spectrum base material used for detection of ananthin in hot pot bottom material. Background technique [0002] Hot pot is a traditional Chinese specialty food, which is favored by more and more consumers. With the development of the catering industry, hot pot culture is booming as a traditional Chinese culture, and the hot pot bottom material has played a huge role in promoting its development, not only determining the quality of hot pot, but also has an important impact on the taste of hot pot. The hot pot base is a compound condiment, which is fried from vegetable oil or animal oil and various ingredients. Zanthoxylum bungeanum is used as the numbing raw material in the spicy hot pot base, and the content of numbing substances is directly related to the strength and mouthfeel of the numbness in the base....
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IPC IPC(8): G01N21/65
CPCG01N21/658
Inventor 邹小波孙晓霞张迪赵镭史波林石吉勇范羽珊刘旭昊孙悦魏晓鸥
Owner JIANGSU UNIV