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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
【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.
【Key words】 pickled pepper chicken feet; hydrogen peroxide; rapid detection; colorimetric method; nanozyme;
- 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2025年01期
- 【分类号】TS251.7;O657.3
- 【下载频次】188