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Functionalized MXene (Ti 3 C 2 T X) Loaded with Ag Nanoparticles as a Raman Scattering Substrate for Rapid Furfural Detection in Baijiu.

Authors :
Chen, Jian
Cao, Xiaoyu
Liu, Wei
Liu, Jianghua
Qi, Liang
Wei, Minmin
Zou, Xuan
Source :
Foods; Oct2024, Vol. 13 Issue 19, p3064, 14p
Publication Year :
2024

Abstract

Furfural is an essential compound that contributes to the distinctive flavor of sauce-flavored Baijiu. However, traditional detection methods are hindered by lengthy and complex sample preparation procedures, as well as the need for expensive equipment. Therefore, there is an urgent need for a new approach that allows rapid detection. In this study, we developed a novel surface-enhanced Raman spectroscopy (SERS) substrate by constructing MXene (Ti<subscript>3</subscript>C<subscript>2</subscript>T<subscript>X</subscript>) @Ag nanoparticles (Ag NPs) through an electrostatic attraction method. The MXene (Ti<subscript>3</subscript>C<subscript>2</subscript>T<subscript>X</subscript>) @Ag NPs were successfully fabricated, with adsorbed NaCl-treated Ag NPs uniformly absorbed on the surface of MXene (Ti<subscript>3</subscript>C<subscript>2</subscript>T<subscript>X</subscript>), creating high-density distributed SERS "hot spots". The prepared substrate demonstrated excellent sensitivity, uniformity, repeatability, and long-term stability, with a low detectable concentration of 10<superscript>−9</superscript> M for R6G (Rhodamine 6G) and an enhancement factor of up to 7.08 × 10<superscript>5</superscript>. When applied for the in situ SERS detection of furfural in Baijiu, the detection limit was as low as 0.5 mg/L. Overall, the proposed method offers rapid, low-cost, and sensitive quantitative analysis, which is significant not only for detecting furfural in Baijiu but also for identifying hazardous substances and distinguishing between authentic and counterfeit Baijiu products. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
19
Database :
Complementary Index
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
180270999
Full Text :
https://doi.org/10.3390/foods13193064