Abstract：
Food safety has garnered global attention, necessitating advanced methods for the quick and accurate detection of contaminants. Sensors, notable for their ease of use, high sensitivity, and fast analysis, are prominent. Two-dimensional (2D) nanomaterials have been employed to improve sensor performance. Particularly, black phosphorus (BP) stands out with its multifunctional capabilities, attributed to unique layered structure, ultra-high charge mobility, easy surface functionalization, enhanced optical absorption, and tunable direct bandgap. These characteristics suggest that BP could significantly enhance sensor selectivity, sensitivity, and response speed for contaminant detection. Despite numerous studies on BP-based sensors in food safety, few reviews have been comprehensively summarized. Moreover, challenges in BP\'s preparation and stability restrict its wider use. This paper reviews recent research on BP\'s role in food safety, covering preparation, passivation, and applications. Through analysis of challenges and prospects, this review aims to provide insightful guidance for upcoming research in this area.
摘要：
食品安全已引起全球关注，需要先进的方法来快速准确地检测污染物。传感器,值得注意的是它们的易用性，高灵敏度,快速分析，是突出的。已经采用二维(2D)纳米材料来改善传感器性能。特别是,黑磷（BP）以其多功能功能脱颖而出，归因于独特的分层结构，超高电荷迁移率，易于表面功能化，增强光吸收，和可调直接带隙。这些特性表明，BP可以显着提高传感器的选择性，灵敏度,和污染物检测的响应速度。尽管对基于BP的传感器在食品安全方面进行了大量研究，很少有评论得到全面总结。此外，BP准备和稳定性方面的挑战限制了其更广泛的使用。本文综述了近年来关于BP在食品安全中作用的研究。覆盖准备，钝化,和应用。通过对挑战和前景的分析,这篇综述旨在为该领域即将开展的研究提供有见地的指导。
