A rapid and solid sampling colorimetric sensor of Hg in food based on thermo-release coupled with Au nanozyme trap

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-07 DOI:10.1016/j.foodcont.2024.111014

Weiwei Chai , Tengpeng Liu , Xudong Huang , Qianli He , Xue Li , Jixin Liu , Xuefei Mao

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Abstract

Considering complicated matrices, solid sampling analysis of heavy metals in food is almost impossible for ionic nanocolorimetric methods. Here, a novel approach is proposed to fulfill Hg analysis in solid sample based on Au nanozyme colorimetry following thermo-release (TR) and gas phase enrichment (GPE). Gold nanozyme was synthesized to both enable Hg trapping and nanozyme reaction. Furthermore, the presence of Hg⁰ enhances the POD activity of Au nanozymes and thereby oxidizes TMB under H₂O₂, resulting in color change to blue. The method LOD₃₇₀ for Hg reached 6 μg/kg in 200 mg rice sample with a good linearity (R² > 0.995); the analysis time was less than 25 min excluding digestion or extraction. Mg²⁺, Fe³⁺, and Cr⁻ interference was effectively eliminated via thermo-release, GPE and AuNPs amalgamation. It was for the first time rapid and colorimetric detection of Hg in solid sample was achieved for nanozyme, holding a great potential for visualized elemental detection in food.

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基于热释放和金纳米酶阱的食品中汞快速固体取样比色传感器

考虑到复杂的基质，离子纳米比色法几乎不可能对食品中的重金属进行固体取样分析。本文提出了一种基于金纳米酶比色法的新方法，通过热释放（TR）和气相富集（GPE）实现固体样品中的汞分析。金纳米酶的合成可同时实现汞捕获和纳米酶反应。此外，Hg0 的存在增强了金纳米酶的 POD 活性，从而在 H2O2 的作用下氧化 TMB，使颜色变为蓝色。在 200 毫克大米样品中，汞的检测限 370 达到 6 微克/千克，线性关系良好（R2 > 0.995）；除去消化和提取，分析时间小于 25 分钟。通过热释放、GPE 和 AuNPs 的叠加，有效地消除了 Mg2+、Fe3+ 和 Cr- 的干扰。这是纳米酶首次实现对固体样品中汞的快速比色检测，在食品中可视化元素检测方面具有巨大潜力。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.