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Updated: Sep 21, 2025

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Published on: November 17, 2023
Ultrasensitive detection of pectin based on the decarboxylation reaction and surface-enhanced Raman spectroscopy
Huan Zhang1, Qi Guan1, Pei Zeng1
1School of Food Science & Engineering, Jiangxi Agricultural University, Nanchang, 330045, People's Republic of China. crwang2017@jxau.edu.cn.
Abstract:
In the present study, a novel simple and sensitive method was developed for the determination of pectin based on the decarboxylation derivatization reaction and surface-enhanced Raman scattering (SERS) without complicated separation steps. The derivatization reaction can be controlled by the experimental parameters such as reaction time, temperature and the amount of hydrochloric acid. Additionally, the method was used to accurately and reliably detect pectin added in honey or apple, which can be detected at levels as low as 0.5 or 0.01 ppm, respectively. Based on the conventional decarboxylation reaction, a simple and sensitive SERS method was proposed for the detection of pectin, which shows potential for practical application.
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