摘要
食品安全长期以来面临农、兽药残留,食品添加剂滥用及重金属、致病菌和毒素污染等问题。针对污染物对食品的危害,建立快速、灵敏的检测方法,对确保食品安全具有重要意义。姜黄素为一种荧光团,具有良好的荧光特性,其作为一种天然色素,有较宽的吸收峰。独特的酮-烯醇互变异构体结构使姜黄素在酸碱溶液中易发生颜色变化,β-二酮结构和金属离子可螯合配位。姜黄素还有导电性能,可产生电化学信号。纳米传感器具有尺寸小,比表面积大,质量轻,消耗低和光学性质明显等特点。基于姜黄素的纳米传感器在食品检测中具有检测速度快、灵敏度高、成本低和操作简单等优点。结合以上优势,姜黄素是一种检测食品中有毒、有害物质的理想候选材料。基于姜黄素独特的结构和特性,本文论述姜黄素的光学和电化学纳米传感器在食品快速检测中的应用,介绍其优异的检测性能。同时,指出该传感器检测方法的局限性及未来的发展方向,为食品分析检测提供参考。
Food safety has been faced with serious problems include residues of pesticides,veterinary drugs,non-standard use of food additives,and contamination of heavy metals,bacterial toxins.Therefore,establishing rapid and sensitive detection methods for the harm of pollutants to food is of great significance in ensuring food safety.Curcumin,as a fluorophore,has excellent fluorescence characteristics.As a natural pigment,it has a wide absorption peak.Its unique ketone enol tautomeric structure is prone to color changes in acidic and alkaline solutions andβ-dione structure can chelate and coordinate with metal ions.In addition,curcumin can generate electrochemical signals due to electrical conductivity.Nanosensors have the characteristics of small size,large specific surface area,light weight,low consumption,and obvious optical properties.The curcumin-based nanosensors offer fast detection,high sensitivity,low cost,simple operation and so on.Combining the above advantages,curcumin is an ideal candidate material based on nanosensors for the detection of toxic and harmful substances in food.Based on the unique structure and properties of curcumin,this article reviewed the application of optics and electrochemistry nanosensors of curcumin in food rapid detection and highlighted their excellent detection performance.At the same time,this article pointed out the limitations of detection methods of curcumin nanosensor and the future development direction,and expected this review will provide a reference for the field of food analysis and detecting.
作者
贾穆
高雪
张红梅
刘璐
励建荣
JIA Mu;GAO Xue;ZHANG Hongmei;LIU Lu;LI Jianrong(Engineering and Technology Research Center of Food Preservation,Processing and Safety Control of Liaoning Province,Liaoning Provincial Key Laboratory of Food Quality Safety and Functional Food,College of Food Science and Engineering,Bohai University,Jinzhou 121013,Liaoning)
出处
《中国食品学报》
北大核心
2025年第2期463-478,共16页
Journal of Chinese Institute Of Food Science and Technology
