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English| Launch：2019-07-26 |
* Application of Raman spectroscopy in food safety detection
Food safety problems are frequent, more and more complicated, and the harm is increasing. Food safety incidents caused by harmful illegal additives such as melamine, Sudan red and malachite green are common. This makes the demand for the detection of harmful and illegal additives growing, and it is urgent to develop a rapid and correct detection technology for harmful and illegal additives.
At present, the detection methods of these common illegal additives mainly include GC-MS, HPLC, LC-MS and so on. Although these methods can quantitatively detect unknown samples and determine their components, the defects of tedious pretreatment process, high detection cost, long inspection cycle and expensive instruments are becoming increasingly prominent.
Raman spectroscopy is a method of finger mark identification based on Raman scattering principle. When light and molecules interact and scatter, most will be elastic scattering, only a few photons occur Raman scattering (inelastic scattering). At this time, photons transfer part of the energy to molecules, so that the frequency of scattered light shifts, the displacement carries molecular information. The molecular structure is different, so the displacement is different, and the corresponding Raman patterns are different. The presence and relative content of chemical substances in samples can be detected according to the Raman spectra obtained.
Raman spectroscopy, as a fast, non-destructive and safe detection technology, has been used to detect harmful illegal additives (such as melamine in milk) and excessive additives (such as synthetic pigments in food) because of its rapid, accurate, reproducible, simple sample pretreatment, compact, portable and widely applicable characteristics. It plays an active role in food safety detection fields such as pesticide residues in fruits and vegetables, screening adulterated foods (if juice and drinks are adulterated, etc.).
