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Ultrasensitive detection of contaminants in milk using a novel NMS-Ag modified water-resistant paper substrate.

Authors :
Su R
Li S
Su Y
Wang Z
Gao M
Source :
Food chemistry [Food Chem] 2024 Dec 15; Vol. 461, pp. 140843. Date of Electronic Publication: 2024 Aug 10.
Publication Year :
2024

Abstract

Rapid and precise detection of harmful substances in food products is essential for ensuring public health and safety. This study introduces a novel surface-enhanced Raman spectroscopy (SERS) substrate, composed of a molybdenum disulfide‑silver nanocomposite, applied to flexible, water-resistant filter paper for detecting melamine and bisphenol A (BPA) in milk. Optimized molybdenum disulfide (NMS) nanoflowers (NFs) were synthesized through hydrothermal methods and high-temperature annealing, then modified with silver (Ag) nanoparticles to form the NMS-Ag nanocomposite (NMSA <subscript>6</subscript> ). This substrate greatly enhances the Raman signal, achieving an enhancement factor of approximately 1.49 × 10 <superscript>7</superscript> and a detection limit as low as 10 <superscript>-11</superscript>  M for simultaneous multi-component analysis. Finite-difference time-domain (FDTD) simulations confirm the enhancement mechanism. The NMSA <subscript>6</subscript> substrate demonstrates remarkably low detection limits for BPA and melamine, facilitating the analysis of various hazardous substances. These findings highlight the substrate's potential for highly sensitive, label-free detection, presenting a viable tool for food safety monitoring.<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 :
461
Database :
MEDLINE
Journal :
Food chemistry
Publication Type :
Academic Journal
Accession number :
39178549
Full Text :
https://doi.org/10.1016/j.foodchem.2024.140843