Porous‐nanozyme‐based colorimetric sensor for rapid detection of kanamycin in foods under neutral condition

Abstract Most colorimetric methods based on nanozymes need to have excellent performance under acidic condition, so they are currently facing some challenges in the field of food hazard detection. Herein, a facile and rapid colorimetric sensor for kanamycin (KAN) detection in foods under neutral condition has been designed using the peroxidase‐mimic activity of porous nanozyme like Co 3 O 4 nanodisk. Further investigations showed that the interaction mechanism between porous Co 3 O 4 nanodisk and substrates belongs to a ping–pong model, and the inhibition type of KAN on the peroxidase‐mimic activity is noncompetitive inhibition. The constructed sensor has good sensitivity for KAN with the limit of 57 nM, and the color changes can be discerned visually when KAN exceeds 0.5 µM. Besides, the colorimetric sensor obtains excellent recovery results in chicken serum, milk, honey, and pork, which shows that the proposed sensing strategy can provide a rapid and convenient detection method for KAN in foods under neutral condition. Practical Application The established sensing strategy can rapidly distinguish whether KAN residue exceeds the permissible level within 10 min, which meets the requirement for on‐site monitoring of antibiotics in foods, and also open up a new idea for other hazards detection under neutral condition.