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Open Access | Just Accepted

Lewis Bases-Assisted Enhanced SERS for Ultra-Sensitive Detection of Pesticide Residues

Jun Chenga,b,1Songting Chena,b,1Yi Wanga,bNuohang Wana,bSonglei wangcJunni ZhaodWei Jie ( )Yunfei Xiea,b ( )

a School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China

b Key Laboratory of Screening, Prevention, and Control of Food Safety Risks, State Administration for Market Regulation, Wuxi 214122, Jiangsu Province, China

c College of Food Science and Engineering, Ningxia University, Yinchuan 750021, Ningxia Hui Autonomous Region, China

d Mengniu Dairy (Ningxia) Co., Ltd., Yinchuan City 750403, Ningxia Hui Autonomous Region, China

e College of Chemistry, Chemical Engineering and Resource Utilization Northeast Forestry University, Harbin 145040, China

1 These authors contributed equally to this work

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Abstract

The ability to detect pesticide residues at trace levels is crucial for ensuring consumer health and complying with regulatory standards. Herein, we constructed a hydrophobic layer SERS substrate of silver nanoparticles on the glass surface, utilizing Lewis bases to enhance the interaction between the pesticide and the substrate. This facile method enables the ultrasensitive detection of 6-benzylaminopurine (6-BA), with the lowest detection limit decreasing from 0.01 mg/L to 5´10-5 mg/L. More importantly, the detection limit of 6-BA in bean sprouts reached 5´10-4 mg/kg, which is 20 times lower than the allowable residue level (0.01 mg/kg) in legumes set by the EU. Furthermore, the SERS signals of several pesticides, including kinetin, carbendazim, and imidacloprid, can also be enhanced by an order of magnitude. We believe that this method expands the applicability of SERS technology for practical pesticide residue detection, offering a simpler and more sensitive means for analyzing various pesticide contaminants.

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Cite this article:
Cheng J, Chen S, Wang Y, et al. Lewis Bases-Assisted Enhanced SERS for Ultra-Sensitive Detection of Pesticide Residues. Food Science and Human Wellness, 2026, https://doi.org/10.26599/FSHW.2026.9251037

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Received: 06 August 2025
Revised: 07 September 2025
Accepted: 18 November 2025
Available online: 07 April 2026

© 2026 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).