示意图
亚硝酸盐
化学
制作
酶
氧化酶试验
纳米纤维
色谱法
组合化学
生物化学
有机化学
纳米技术
材料科学
工程类
电气工程
医学
硝酸盐
替代医学
病理
作者
Zoujun Peng,Ziwen Liao,Sipei Liu,Tao Lian,Peng Xu,Ping Qiu
出处
期刊:Analytical Methods
[Royal Society of Chemistry]
日期:2023-01-01
卷期号:15 (40): 5341-5350
被引量:18
摘要
Nitrite is a typical food additive and preservative used in the food industry, which has attracted considerable attention due to its severe adverse effects on human health. Herein, a sensitive and highly selective ratiometric colorimetric sensing platform for the detection of nitrite was created based on a polymetallic oxide nanozyme, CoMnO3 nanofibers (CMO) catalysis integrated with the particular diazotization reaction. The nanozyme has superior oxidase-like activity (Km was 0.105 mM and Vmax was 63.7 × 10-8 M S-1) and could catalyze the oxidation of 3,3',5,5'-tetramethylbenzidine (TMB) to oxidized TMB (oxTMB), as CMO could achieve the conversion of oxygen in the solution to superoxide anion (O2˙-). In addition, it is interesting to note that oxTMB can be diazotized in the presence of nitrite under acidic conditions, causing a shift in the ratio of nitrite concentration to the absorbance peaks at 450 and 652 nm (A450/A652). The ratio of A450/A652 exhibited a positive linear relationship with the concentration of nitrite within the concentration range of 0.2-200 μM, with a detection limit of 0.094 μM. Simultaneously, this method was also successful in quantifying the nitrite produced by brined and pickled foods and the dynamic tracking of the nitrite levels in various types of dishes. The analysis method not only offers dual-signal ratio sensing with high sensitivity but also holds the benefit of outstanding selectivity for the use of the particular reaction, which has a wide range of application prospects in food safety management.
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