Background

Food safety and quality have gained much attention in recent years and the capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of great importance in the food industry. Therefore, surface-enhanced Raman scattering (SERS) with the advantages of excellent sensitivity, high selectivity, non-destructive nature and significant enhancement to identify the target has demonstrated a great potential for quick detection of chemical contaminants, chemical constitutes, and pathogens in food samples.

Scope and approach

The enhancement of Raman signals for SERS is not only related to the interactions between substrates and samples but also the functionalization of substrates to gain SERS active substrates. In the present review, different types of substrates are briefly discussed, functionalization techniques for SERS active substrates are discussed, and applications of functionalized SERS substrate in food samples are presented.

Conclusions and key findings

It is evident that functionalization techniques for improving SERS substrates have given encouraging outcomes, which provides possibility for identifying multiple target analytes within a complex matrix, and thus could be used as a powerful analytical tool in real-world applications in food safety analysis as well as for enhancing food quality surveillance.

中文翻译：

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改善SERS底物的功能化技术及其在食品安全评估中的应用：近期研究趋势综述

背景

近年来，食品安全和质量受到了广泛关注，以敏感，快速和可靠的方式评估食品质量和安全的能力在食品行业中至关重要。因此，表面增强拉曼散射（SERS）具有出色的灵敏度，高选择性，无损性质和对目标的显着增强等优点，已被证明具有快速检测食品中化学污染物，化学成分和病原体的巨大潜力。样品。

范围和方法

用于SERS的拉曼信号的增强不仅与底物和样品之间的相互作用有关，而且与底物的功能化以获得SERS活性底物有关。在本综述中，简要讨论了不同类型的底物，讨论了SERS活性底物的功能化技术，并介绍了功能化SERS底物在食品样品中的应用。

结论和主要发现

显然，用于改善SERS底物的功能化技术已获得令人鼓舞的结果，这为鉴定复杂基质中的多种目标分析物提供了可能性，因此可以用作食品安全分析以及现实应用中的强大分析工具。加强食品质量监督。