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Design and fabrication of Zn@ZnO@Ag chip for Raman scattering analysis of norfloxacin in liquid milk, fish and animal feeds.

Authors :
Zhang, Hanqiang
Fan, Xuejing
Ding, Yangyue
Yi, Lunzhao
Ge, Kun
Gu, Ying
Source :
Food Chemistry. Dec2023, Vol. 429, pN.PAG-N.PAG. 1p.
Publication Year :
2023

Abstract

• A novel and easy-to-prepare solid substrate—Zn@ZnO@Ag chip for SERS analysis of norfloxacin was developed. • Zn@ZnO@Ag chip were prepared by facile surface oxidation combined with non-reductant method. • High SERS activity is attributed to semiconductor characteristics of ZnO and SPR properties of leaf-like AgNPs. • High selectivity, good stability and repeatability for SERS analysis. • The practical applications were achieved for antibiotics analysis. A novel and easy-to-prepare plasmonic nanoparticles doped semiconductor substrate—Zn@ZnO@Ag chip with ultra-high surface-enhanced Raman scattering (SERS) activity was fabricated for label-free, rapid and sensitive analysis of norfloxacin. The Zn@ZnO array was synthesized by surface oxidation at low temperature, followed by in-situ reduction to form leaf-like AgNPs on Zn@ZnO array without extra reducing agent, thus fabricating a Zn@ZnO@Ag chip. The ultra-high SERS activity is attributed to the synergistic effect of semiconductor characteristics of ZnO and surface plasmon resonance properties of leaf-like AgNPs. The possible enhancement mechanism was verified by density functional theory simulations. The proposed SERS method showed a wide linear range (3.0–500.0 μg/L) and low limit of detection (0.8 μg/L) for norfloxacin analysis. High sensitivity, good selectivity and acceptable recoveries (82.7–113.6%) in real sample analysis were obtained. This study offers a promising SERS chip-based platform for norfloxacin detection in the field. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
429
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
170012525
Full Text :
https://doi.org/10.1016/j.foodchem.2023.136928