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Regenerated SERS substrate based on Ag/AuNPs-TiO 2 -oxidized carbon cloth for detection of imidacloprid.

Authors :
Dong X
Yan X
Yuan Y
Xia Y
Yue T
Source :
Food chemistry [Food Chem] 2024 Sep 01; Vol. 451, pp. 139515. Date of Electronic Publication: 2024 May 03.
Publication Year :
2024

Abstract

Imidacloprid (IMI) are widely used in modern tea industry for pest control, but IMI residues pose a great threat to human health. Herein, we propose a regeneration metal-semiconductor SERS substrate for IMI detection. We fabricated the SERS sensor through the in-situ growth of a nano-heterostructure incorporating a semiconductor (TiO <subscript>2</subscript> ) and plasmonic metals (Au, Ag) on oxidized carbon cloth (OCC). Leveraging the high-density hot spots, the formed Ag/AuNPs-TiO <subscript>2</subscript> -OCC substrate exhibits higher enhancement factors (1.92 × 10 <superscript>8</superscript> ) and uniformity (RSD = 7.68%). As for the detection of IMI on the substrate, the limit of detection was lowered to 4.1 × 10 <superscript>-6</superscript>  μg/mL. With a hydrophobic structure, the Ag/AuNPs-TiO <subscript>2</subscript> -OCC possessed excellent self-cleaning performance addressing the limitation of single-use associated with traditional SERS substrates, as well as the degradation capability of the substrate under ultraviolet (UV) light. Accordingly, Ag/AuNPs-TiO <subscript>2</subscript> -OCC showcases outstanding SERS sensing and regenerating properties, making it poised for extensive application in the field of food safety assurance.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7072
Volume :
451
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
38703734
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139515