工程酶样催化传感器用于现场双模式评估总抗氧化能力。
Engineering an enzyme-like catalytic sensor for on-site dual-mode evaluation of total antioxidant capacity.
机构信息
College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, 712100, Shaanxi, China.
Institute of Agricultural Quality Standard and Testing Technology, Jilin Academy of Agricultural Sciences, Changchun, 130000, China.
出版信息
Mikrochim Acta. 2024 Jul 16;191(8):465. doi: 10.1007/s00604-024-06537-4.
A novel Fe-MoO nanozyme, engineered with enhanced peroxidase (POD)-like activity through strategic doping and the creation of oxygen vacancies, is introduced to catalyze the oxidation of TMB with high efficiency. Furthermore, Fe-MoO is responsive to single electron transfer (SET) and hydrogen atom transfer (HAT) mechanisms related to antioxidants and can serve as a desirable nanozyme for total antioxidant capacity (TAC) determination. The TAC colorimetric platform can reach a low LOD of 0.512 μM in solution and 24.316 μM in the smartphone-mediated RGB hydrogel (AA as the standard). As proof of concept, the practical application in real samples was explored. The work paves a promising avenue to design diverse nanozymes for visual on-site inspection of food quality.
一种新型的 Fe-MoO 纳米酶，通过策略性掺杂和氧空位的产生，提高了过氧化物酶（POD）样活性，可高效催化 TMB 的氧化。此外，Fe-MoO 响应与抗氧化剂相关的单电子转移（SET）和氢原子转移（HAT）机制，可作为总抗氧化能力（TAC）测定的理想纳米酶。TAC 比色平台在溶液中达到低至 0.512 μM 的低检测限，在智能手机介导的 RGB 水凝胶中（以 AA 作为标准）达到 24.316 μM。作为概念验证，探索了实际样品中的实际应用。这项工作为设计用于现场可视化检测食品质量的各种纳米酶开辟了一条有希望的途径。
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