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Method for detecting glucose in beverage by using composite probe based on SERS (Surface Enhanced Raman Scattering)

A compound probe and glucose technology, which is applied in the field of analysis and detection, can solve the problems of complex and time-consuming glucose methods, and achieve the effects of improving detection accuracy, enhancing Raman signal, and strengthening grasping

Pending Publication Date: 2022-07-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Technical problems: The traditional method for detecting glucose in beverages is complex, time-consuming, requires sample pretreatment, professional instruments and labor, and requires the use of expensive enzymes to ensure the accuracy of the detection; currently, SERS can detect glucose in water environment, There is no literature specifically disclosing how to use SERS to detect glucose in beverages

Method used

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  • Method for detecting glucose in beverage by using composite probe based on SERS (Surface Enhanced Raman Scattering)
  • Method for detecting glucose in beverage by using composite probe based on SERS (Surface Enhanced Raman Scattering)
  • Method for detecting glucose in beverage by using composite probe based on SERS (Surface Enhanced Raman Scattering)

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1 Preparation of AgNPs@COF substrate

[0050] The preparation method of AgNPs@COF substrate includes the following steps:

[0051] In two 50 mL centrifuge tubes, add trimesic acid chloride (TMC, 4 mmol) in ethyl acetate solution (30 mL) and p-phenylenediamine (PPD, 3 mmol) in ethyl acetate solution (15 mL), respectively, and sonicate for 10 min. Dissolve the solid completely; in a low temperature environment of 10°C, add the ethyl acetate solution of p-phenylenediamine (PPD) dropwise to the ethyl acetate solution of trimesoyl chloride (TMC) in a stirring state at a uniform speed; all dropwise additions are completed Then, continue to stir at low temperature for 1 h, then transfer to room temperature and let stand for 24 h; collect the yellow precipitate obtained by centrifugation, and then wash with deionized water and absolute ethanol for 3-4 times respectively; and finally dry under vacuum at 65 ° C for 8 h , to obtain COF materials.

[0052] Mix 100 mL of s...

Embodiment 2

[0053] Example 2 Construction of standard curve

[0054] (1) Prepare the sample solution:

[0055] Taking 50mg / L glucose solution as mother liquor, and taking the solution of mother liquor diluted to 1, 2, 3, 4, 5, 6, 8, 10, 20, 40 mg / L respectively to obtain gradient concentration of glucose aqueous solution;

[0056] The AgNPs@COF base solution and TMB solution of Example 1 were mixed with the beverage sample to be tested and the aqueous glucose solution in a volume ratio of 1:2:1:1, and vortexed for 1 min to obtain concentrations of 0.2, 0.4, 0.6, and 0.8, respectively. , 1, 1.2, 1.6, 2, 4, 8 mg / L standard solution as the test sample solution;

[0057] (2) Carry out Raman detection:

[0058] The obtained test sample solution does not need any preprocessing procedure, and the Raman spectrometer is used for direct Raman detection under the conditions of excitation light source wavelength of 532 nm, integration time of 20 s, and laser power of 10% to obtain the Raman spectru...

Embodiment 3

[0063] Example 3 Influence of different ratios of substrate and TMB on the intensity of Raman characteristic peaks

[0064] According to the time of vortex oscillation in step (1) of Example 2, the time of vortexing was 1 min, and the ratio relationship between the volume of substrate AgNPs@COF and TMB solution in step (1) of Example 2 was adjusted to be 1:1, 1:2 and 1:3; Carry out Raman detection according to the step (2) of embodiment 2, and the detection result is as follows:

[0065] image 3 For the Raman spectra of the mixed solutions of substrate and TMB in different proportions in Example 3, it can be seen that the AgNPs@COF substrate solution does not have obvious Raman characteristic peaks after direct measurement and observation. image 3 Approximate to a straight line in the -1 ) is the largest, so the ratio of substrate to TMB was chosen to be 1:2 in the subsequent experiments.

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Abstract

The invention discloses a method for detecting glucose in a beverage by using a composite probe based on SERS (Surface Enhanced Raman Scattering), and belongs to the field of analysis and detection. The method comprises the steps that firstly, a silver nitrate solution and a COF material are mixed, heated and incubated, after incubation is finished, a sodium citrate solution is added for reduction, and an AgNPs (at) COF substrate is obtained; adding a TMB (Tetramethylbenzidine) aqueous solution into the obtained AgNPs (at) COF substrate, and uniformly mixing to obtain a TMB-AgNPs (at) COF SERS (Surface Enhanced Raman Scattering) probe; mixing a series of glucose aqueous solutions with known concentrations with the beverage sample solution to be detected and the TMB-AgNPs (at) COF SERS probe solution to obtain a test sample solution; performing Raman detection on the test sample solution to obtain a Raman spectrum; performing linear correlation on the peak intensity attenuation rate A at the characteristic peak 1604cm <-1 > + / -5cm <-1 > and the glucose concentration of the corresponding test sample solution to obtain a detection model. According to the method, the TMB-AgNPs (at) COF is used as an SERS probe to detect the glucose in the beverage, the detection time is within 5 minutes, and the detection limit is as low as 0.094 mg / L.

Description

technical field [0001] The invention relates to a method for detecting glucose in beverages by using a composite probe based on SERS, and belongs to the field of analysis and detection. Background technique [0002] Glucose is an essential energy supply substance for life, and it has an important impact on human daily life and physical health. Glucose is widely used in various foods as a sweetener to increase the sweetness of food and improve the taste of food. A large number of medical studies have shown that excessive sugar intake will weaken the immunity and cause adverse consequences such as obesity, arteriosclerosis, hypertension, and diabetes. Therefore, there is a need for a sensitive and reliable glucose detection method in the food industry. [0003] At present, the main methods for detecting glucose in beverages are: high performance liquid chromatography, fluorescence spectroscopy, and electrochemical methods. These methods have high precision and reliability, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/65
CPCG01N21/658
Inventor 陈国庆沈嘉璐朱纯吴亚敏辜姣马超群李磊高辉吴慧杨太群
Owner JIANGNAN UNIV
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