Fu, X., Yin, L., Zhang, Y. et al. (5 more authors) (2025) SERS aptasensor detection of aflatoxin B1 based on silicon-au-ag Janus nanocomposites. Food Chemistry, 467. 142325. ISSN 0308-8146
Abstract
Aflatoxin B1 (AFB1) is a prevalent contaminant in maize, posing significant threats to human health. This study designed Au[sbnd]Ag Janus NPs with intrinsic Raman signals as signal probes and SiO2@AgNPs as capture probes. The two were coupled through complementary base pairing to ensure the ordered, controlled distribution of noble metal nanoparticles. The Au[sbnd]Ag Janus NPs and the highly stable SiO2 carrier is expected to avoid the adverse effects on stability caused by using signal molecules and the formation of random aggregates when using the noble metal nanoparticle gap effect to concentrate on the electromagnetic field. This study improved the negative impact of AgNPs' high surface energy on their uniformity, while enhancing the pH adaptability of Au[sbnd]Ag Janus NPs. In the presence of AFB1, the composite disintegrates, and the SERS intensity showed a negative correlation with AFB1 concentration, enabling highly sensitive and stable detection of AFB1.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | This is an author produced version of an article published in Food Chemistry, made available under the terms of the Creative Commons Attribution License (CC-BY), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. |
Keywords: | Surface-enhanced Raman spectroscopy (SERS); Label-free; SiO2; Au-ag Janus NPs |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 06 Feb 2025 18:20 |
Last Modified: | 06 Feb 2025 18:20 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2024.142325 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:222879 |