Facile and sensitive photoelectrochemical detection of kojic acid in food products: a general strategy for immobilization-free analysis of enzyme inhibitors

As one of the representative secondary metabolites in fermentation processes and common additives in modern industry, kojic acid (KA) has been mired in controversy in recent years due to its potential toxicity and carcinogenicity. Hence, it is of high importance to develop novel analysis strategies for KA to surveil its rational utilization and ensure public health. Based on enzyme modulated sensitization of TiO2 NPs and the inhibition effect of KA towards tyrosinase (Tyr), we report a facile and sensitive photoelectrochemical (PEC) sensor for KA in food samples. On an operational level, this protocol excluded the tedious immobilization process of traditional PEC enzyme sensors, allowing the crucial catalysis and sensitization process to take place in a small centrifuge tube, making the experimental process concise and fast. Under optimized conditions, a linear detection range of 10-7 M to 10-3 M was achieved, with a detection limit of 3.2 × 10-8 M. Furthermore, the feasibility of the strategy in food samples was validated in vinegar and wheat flour. This protocol would hold great promise for real application in diverse food products, and offer a general prototype for future immobilization-free and quick analysis of other enzyme inhibitors.