Advances in the Application of Surface-Enhanced Raman Spectroscopy for Quality Control of Cereal Foods

Abstract

Cereal foods occupy a central position in the global food consumption structure. Staple foods such as wheat, rice, and corn provide essential nutrients like carbohydrates and proteins for billions of people. Long-term intake of these foods can reduce the risk of cardiovascular and cerebrovascular diseases. However, the development of modern agriculture has caused some quality and safety issues such as pesticide residues, mycotoxin contamination, heavy metal residues, and illegal additives in the production, processing, and storage of cereal foods. Traditional detection techniques such as chromatography and mass spectroscopy have limitations including time-consuming procedures and high costs. Surface-enhanced Raman spectroscopy (SERS), with advantages of non-complex pretreatment, rapid dete