没食子酸
化学
葡萄酒
多酚
催化作用
多酚氧化酶
有机化学
食品科学
抗氧化剂
酶
过氧化物酶
作者
Wenjie Jing,Yajun Yang,Qiwen Shi,Jiahao Xu,Guanjie Xing,Yujie Dai,Fufeng Liu
标识
DOI:10.1016/j.foodchem.2024.139326
摘要
Although nanozymes sensor arrays have the potential to recognize multiple target substances simultaneously, they currently rarely identify phenolic acids in food due to limited catalytic performance and complex preparation conditions of nanozymes. Here, inspired by the structure of polyphenol oxidase, we have successfully prepared a novel gallic acid-Cu (GA-Cu) nanozyme with laccase-like activity. Due to the different catalytic efficiency of GA-Cu nanozymes towards six common phenolic acids, a three-channel colorimetric sensor array was constructed using reaction kinetics as the sensing unit to achieve high-throughput detection and identification of six phenolic acids within a concentration range from 1 to 100 μM. This method avoids the creation of numerous sensing units. Notably, the successful discrimination of six phenolic acids in samples of juice, beer, and wine has been achieved by the sensor array. Finally, aided by smartphones, a portable technique has been devised for the detection of phenolic acids.
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