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Li Y, Zhang Y, Javed R, Li R, Zhao H, Liu X, Zhang C, Cao H, Ye D. Nonmetal catalyst boosting amplification of both colorimetric and electrochemical signal for multi-mode nitrite sensing. Food Chem 2024; 441:138315. [PMID: 38181667 DOI: 10.1016/j.foodchem.2023.138315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 12/14/2023] [Accepted: 12/26/2023] [Indexed: 01/07/2024]
Abstract
Recently, nanozymes as an outstanding alternative to natural enzymes has attracted wide attention because of its high stability performance. In this study, PNC nonmetal nanozymes with high oxidase-like activity was synthesized can specifically catalyze colorless 3,3,5,5-tetramethyl-benzidine(TMB) to form blue oxidized TMB (TMBox). In the presence of nitrite, it further oxidizes TMBox to obtain yellow derivative products attributed to nitrite inducing diazotization reaction in TMBox. Based on this principle, a colorimetric and electrochemical sensing system was developed, and the ultra-sensitive multi-mode detection of nitrite was realized by combining RGB mode of smart phone, UV-Vis spectrum and electrochemical method. Compared with single signal detection, the multi-mode sensing system can realize self-validation to achieve more reliable detection results. What's more, the developed multi-mode sensing could quickly and sensitively detect nitrite in real sample, especially RGB mode of smart phone meeting the equipment limited areas, suggesting a broad application prospects in food safety.
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Affiliation(s)
- Ying Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yuyang Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Rida Javed
- Institute for Sustainable Energy, Materials Science and Engineering, College of Sciences, Shanghai University, Shanghai 200444, PR China
| | - Rui Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Hongbin Zhao
- Institute for Sustainable Energy, Materials Science and Engineering, College of Sciences, Shanghai University, Shanghai 200444, PR China
| | - Xing Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Chenghui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou 570314, PR China
| | - Hongmei Cao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Hainan Institute for Food Control, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Haikou 570314, PR China.
| | - Daixin Ye
- Institute for Sustainable Energy, Materials Science and Engineering, College of Sciences, Shanghai University, Shanghai 200444, PR China.
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