Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo
{"title":"用于鉴别还原性物质的尺寸可调金银纳米棒:中国白酒的比色传感器阵列","authors":"Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo","doi":"10.1016/j.jfca.2024.106991","DOIUrl":null,"url":null,"abstract":"<div><div>In Chinese food culture, Chinese Baijiu holds an indispensable position. Given its economic and nutritional significance, there is a need to explore rapid and efficient discrimination methods. In this work, a colorimetric sensor array was developed for discriminating Baijiu and reducing substances. This sensor array discriminated by controlling nanoparticle size through the deposition of silver on gold nanoparticles (Au NPs) and etching of silver nanoprism (Ag NPRs). In the present of Baijiu or reducing substance, Ag<sup>+</sup> was reduced to Ag via a silver mirror reaction and deposited onto the surface of Au NPs. Moreover, the Baijiu or reducing substance could inhibit the etching of Ag NPRs by H<sub>2</sub>O<sub>2</sub> or MnO<sub>2</sub> nanosheets (MnO<sub>2</sub> NS). The colorimetric sensor array successfully discriminated among 30 types of reducing substances with a classification accuracy of 94.2 %. This method was subsequently applied to discriminate different types of Baijiu. Sixteen Baijiu samples were successfully discriminated without error. The novel application of the colorimetric sensor array involved manipulating particle size, showcasing promising prospects for Baijiu discrimination.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"137 ","pages":"Article 106991"},"PeriodicalIF":4.0000,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Size-regulated gold and silver nanorods for discriminating reducing substances: A colorimetric sensor array for Chinese Baijiu\",\"authors\":\"Yunhui Li , Xuhui Xia , Xiaofang Liu , Jing Zhang , Zhengfan Shui , Huibo Luo , Changjun Hou , Yi Ma , Danqun Huo\",\"doi\":\"10.1016/j.jfca.2024.106991\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In Chinese food culture, Chinese Baijiu holds an indispensable position. Given its economic and nutritional significance, there is a need to explore rapid and efficient discrimination methods. In this work, a colorimetric sensor array was developed for discriminating Baijiu and reducing substances. This sensor array discriminated by controlling nanoparticle size through the deposition of silver on gold nanoparticles (Au NPs) and etching of silver nanoprism (Ag NPRs). In the present of Baijiu or reducing substance, Ag<sup>+</sup> was reduced to Ag via a silver mirror reaction and deposited onto the surface of Au NPs. Moreover, the Baijiu or reducing substance could inhibit the etching of Ag NPRs by H<sub>2</sub>O<sub>2</sub> or MnO<sub>2</sub> nanosheets (MnO<sub>2</sub> NS). The colorimetric sensor array successfully discriminated among 30 types of reducing substances with a classification accuracy of 94.2 %. This method was subsequently applied to discriminate different types of Baijiu. Sixteen Baijiu samples were successfully discriminated without error. The novel application of the colorimetric sensor array involved manipulating particle size, showcasing promising prospects for Baijiu discrimination.</div></div>\",\"PeriodicalId\":15867,\"journal\":{\"name\":\"Journal of Food Composition and Analysis\",\"volume\":\"137 \",\"pages\":\"Article 106991\"},\"PeriodicalIF\":4.0000,\"publicationDate\":\"2024-11-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Composition and Analysis\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0889157524010251\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157524010251","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Size-regulated gold and silver nanorods for discriminating reducing substances: A colorimetric sensor array for Chinese Baijiu
In Chinese food culture, Chinese Baijiu holds an indispensable position. Given its economic and nutritional significance, there is a need to explore rapid and efficient discrimination methods. In this work, a colorimetric sensor array was developed for discriminating Baijiu and reducing substances. This sensor array discriminated by controlling nanoparticle size through the deposition of silver on gold nanoparticles (Au NPs) and etching of silver nanoprism (Ag NPRs). In the present of Baijiu or reducing substance, Ag+ was reduced to Ag via a silver mirror reaction and deposited onto the surface of Au NPs. Moreover, the Baijiu or reducing substance could inhibit the etching of Ag NPRs by H2O2 or MnO2 nanosheets (MnO2 NS). The colorimetric sensor array successfully discriminated among 30 types of reducing substances with a classification accuracy of 94.2 %. This method was subsequently applied to discriminate different types of Baijiu. Sixteen Baijiu samples were successfully discriminated without error. The novel application of the colorimetric sensor array involved manipulating particle size, showcasing promising prospects for Baijiu discrimination.
期刊介绍:
The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects.
The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.