化学
抗坏血酸
愈创木酚
过氧化物酶
比色法
检出限
色谱法
催化作用
酶
食品科学
生物化学
作者
Cailin Qiao,Xinrou Wang,Yuwei Gao,Jiawei Li,Jinsong Zhao,Huibo Luo,Suyi Zhang,Danqun Huo,Changjun Hou
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-06
卷期号:439: 138157-138157
被引量:15
标识
DOI:10.1016/j.foodchem.2023.138157
摘要
Nanozymes were nanomaterials with enzymatic properties. They had diverse functions, adjustable catalytic activity, high stability, and easy large-scale production, attracting interest in biosensing. However, nanozymes were scarcely applied in Baijiu identification. Herein, a colorimetric and fluorometric dual-signal determination mediated by a nanozyme-H2O2-TMB system was developed for the first time to identify organics and Baijiu. Since the diverse peroxidase-like activity of nanozymes, resulted in different degrees of oxidized TMB. Based on this, 21 organics were identified qualitatively and quantitatively by colorimetric method with a rapid response (<12 min), broad linearity (0.0005–35 mM), and low detection limits (a minimum of 30 nM for glutaric acids). Furthermore, the fluorometric method exhibited excellent potential for accurate determination of organics, with detection ranges of 2–200 µmol/L (LOD: 0.22 µmol/L) for l-ascorbic acid and 2–300 µmol/L (LOD: 0.59 µmol/L) for guaiacol. Finally, the sensor was successfully applied to identify fake Baijiu and Baijiu from 16 different brands.
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