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基于二氧化铈/羟基氧化铁纳米酶的比色分析法快速检测泡椒凤爪中过氧化氢

Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper

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【作者】 岳晓月闫曙亮符龙赵电波

【Author】 YUE Xiaoyue;YAN Shuliang;FU Long;ZHAO Dianbo;College of Food and Bioengineering, Zhengzhou University of Light Industry;Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education;Henan Key Laboratory of Cold Chain Food Quality and Safety Control;

【通讯作者】 赵电波;

【机构】 郑州轻工业大学食品与生物工程学院冷链食品加工与安全控制教育部重点实验室河南省冷链食品质量安全控制重点实验室

【摘要】 采用水热法合成二氧化铈(CeO2)修饰的羟基氧化铁(FeOOH),得到纳米材料CeO2/FeOOH。CeO2/FeOOH具有类过氧化物酶活性,可以催化过氧化氢(H2O2)分解产生羟自由基(·OH)和超氧阴离子自由基(O2-·),将3,3’,5,5’-四甲基联苯胺(3,3’,5,5’-tetramethylbenzidine,TMB)氧化为蓝色的氧化TMB(oxidized TMB,ox-TMB)。基于此,构建基于CeO2/FeOOH纳米酶的H2O2比色传感器。结果表明:该比色传感器对H2O2显示出高灵敏度响应,检测限为3.92μmol/L,检测范围为10~1 000μmol/L。此外,该传感器可用于泡椒凤爪中H2O2的快速检测,其中,H2O2加标回收率为90.59%~93.42%,相对标准偏差≤4.25%,具有灵敏、准确、快速和简便等优势。

【Abstract】 In this study, an innovative cerium dioxide-modified iron oxyhydroxide(CeO2/FeOOH) nanozyme with peroxidase-like activity was synthesized by one-step hydrothermal method. The CeO2/FeOOH nanozyme could catalyze the decomposition of hydrogen peroxide(H2O2) to produce hydroxyl and superoxide anion radicals, which in turn could oxidize 3,3’,5,5’-tetramethylbenzidine(TMB) to produce a blue substance(oxidized TMB, ox-TMB). Based on this, a CeO2/FeOOH-based colorimetric sensor was constructed for the detection of H2O2. The results showed that the colorimetric sensor exhibited a highly sensitive response to H2O2 with a detection limit of 3.92 μmol/L and a linear range of 10 to 1 000 μmol/L. The recoveries for spiked samples ranged from 90.59% to 93.42% with relative standard deviations(RSDs)not more than 4.25%. The developed method had the advantages of high sensitivity, high accuracy, speediness and simplicity.

【基金】 国家自然科学基金青年科学基金项目(31801630);河南省重点研发与推广专项科技攻关项目(232102111061;222102310355);河南省重大公益专项(201300110100)
  • 【分类号】TS251.7;O657.3
  • 【下载频次】188
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