| Sep 30, 2024 |
|
(Nanowerk News) Nanozymes have high catalytic activity, high stability and high adaptability, and have become a new sensitive material for building sensors in the field of detection. Designing and preparing efficient nanozymes and promotion of their application in food detection have attracted much attention from researchers.
|
|
Recently, a team led by Prof. HUANG Qing from the Hefei Institutes of Physical Science of the Chinese Academy of Sciences, prepared a series of Cu metal organic framework (MOF) nanozymes with the gas-liquid interface dielectric barrier discharge (DBD) low-temperature plasma (LTP) technology.
|
|
These nanozymes have different base ligands and mimic the activity of laccase. They exhibited varying responses to five common bioactive substances found in food.
|
|
The research results were published in Biosensors and Bioelectronics (“LTP-assisted fabrication of laccase-like Cu-MOF nanozyme-encoded array sensor for identification and intelligent sensing of bioactive components in food”).
|
|
HUANG and his team also developed encoded array sensors capable of high-throughput, sensitive, and rapid identification and quantitative analysis of substances in the concentration range of 1.5–150 μg/mL. The sensors will be used for intelligent sensing and identification of bioactive components in food, according to the researchers.
|
|
The degree of color change induced by the nanozymes can be easily observed using a smartphone, with these sensors, enabling portable and intelligent rapid food detection.
|
|
This study provides not only a new way to prepare efficient nanozymes, but also an intelligent and convenient method for food inspection.
|
