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Review | Publishing Language: Chinese | Open Access

Research Progress on Noble-Metal Nanocomposite Electrochemiluminescence Sensors for the Detection of Heavy Metals in Foods

Xiuwen WANG1 Jingli YUAN1Yan ZHANG2Xiaobo ZHANG1 ( )Jijuan CAO1 ( )
Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Science, Dalian Minzu University, Dalian 116600, China
National Food and Strategic Reserves Administration Standards and Quality Center, Beijing 100834, China
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Abstract

With the acceleration of industrialization, heavy metal pollution has become increasingly severe, posing a significant threat to human health. In recent years, various biosensors have been widely used for heavy metal detection. Among them, electrochemiluminescence (ECL) sensors have garnered attention due to their high sensitivity, rapid response, and real-time detection capability. Noble-metal nanocomposite materials play an important role in enhancing sensor performance due to their unique physicochemical properties. This paper summarizes the latest research progress on ECL sensors based on noble-metal nanocomposite materials in heavy metal detection. It emphasizes the role of the nanocomposite materials in improving sensor sensitivity and discusses their performance in heavy metal detection, as well as the design principles and specificity of ECL sensors. Furthermore, it discusses future prospects for improving sensor performance and optimizing the application of microfluidic platforms through technological advancements. We hope that this review will provide more effective solutions for challenges in food safety testing.

CLC number: TS207.5 Document code: A Article ID: 1002-6630(2024)22-0269-11

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Food Science
Pages 269-279

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Cite this article:
WANG X, YUAN J, ZHANG Y, et al. Research Progress on Noble-Metal Nanocomposite Electrochemiluminescence Sensors for the Detection of Heavy Metals in Foods. Food Science, 2024, 45(22): 269-279. https://doi.org/10.7506/spkx1002-6630-20240427-252

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Received: 27 April 2024
Published: 25 November 2024
© Beijing Academy of Food Sciences 2024.

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