A porphyrin-modified CoMoO4 nanosensor array for the detection of crude baijiu†

IF 2.7 3区化学 Q2 CHEMISTRY, ANALYTICAL

Analytical Methods Pub Date : 2024-08-13 DOI:10.1039/D4AY01082E

Peng Zhao, Xuhui Xia, Yiyao Luo, Zirui Yuan, Jiaxi Deng, Huibo Luo, Xiaogang Luo, Danqun Huo and Changjun Hou

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Abstract

The rapid classification of crude baijiu is pivotal for its industrialization and automated development. In this study, a colorimetric sensor array employing peroxidase nanase (Por-CoMoO₄) was developed to detect reducing substances and crude baijiu. The peroxidase-like activity of CoMoO₄ was significantly enhanced by porphyrin (Por), exhibiting a K_m value of 0.044 mM and V_max of 19.37 × 10⁻⁸ for TMB substrate. Peroxidase activity varies at different pH levels. Organic and crude baijiu scavenge free radicals, thereby inhibiting oxTMB formation and yielding distinctive fingerprint profiles. Using linear discriminant analysis, 14 types of small molecules and 16 varieties of Luzhou-flavor crude baijiu were identified within specific concentration ranges. The method achieved 100% accuracy in distinguishing baijiu samples sourced from different distilleries, offering a straightforward, rapid, and effective approach to differentiate crude baijiu during alcoholic beverage production.

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用于检测粗白酒的卟啉修饰 CoMoO4 纳米传感器阵列。

粗白酒的快速分级对其工业化和自动化发展至关重要。本研究开发了一种采用纳米过氧化物酶（Por-CoMoO4）的比色传感器阵列，用于检测还原性物质和粗白酒。卟啉（Por）显著增强了 CoMoO4 的过氧化物酶样活性，对 TMB 底物的 Km 值为 0.044 mM，Vmax 为 19.37 × 10-8。不同 pH 值下过氧化物酶的活性不同。有机白酒和粗白酒能清除自由基，从而抑制 oxTMB 的形成，并产生独特的指纹图谱。通过线性判别分析，在特定浓度范围内鉴定出 14 种小分子化合物和 16 种泸州风味粗白酒。该方法在鉴别来自不同酒厂的白酒样品方面达到了 100% 的准确率，为在酒精饮料生产过程中鉴别粗制白酒提供了一种直接、快速和有效的方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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