纳米酶-染料驱动纸基传感器阵列：一种新的简便的粗白酒质量鉴别方法

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-07-10 DOI:10.1016/j.foodchem.2025.145504

Peng Zhao, Xuhui Xia, Yiyao Luo, Dianhui Men, Zirui Yuan, Zishan Liu, Yi Ma, Changjun Hou, Danqun Huo

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引用次数: 0

摘要

粗白酒的质量对最终产品的风味和整体质量有很大影响。在这里，我们开发了一种新的三通道比色传感器阵列，将亚甲基蓝、罗丹明B和甲基橙与通过CoCu@g-C₃N₄/PMS系统生成的活性自由基（SO₄•−）结合起来。该传感器通过PCA、LDA和HCA准确识别出8种还原性物质。该方法可在60 s内快速检测抗坏血酸（10 - 5000 μM, LOD: 10 μM）。采用智能手机辅助液相阵列技术对16种白酒粗样进行了盲测，盲测准确率为100% %。此外，还构建了一种蜡印纸传感器阵列，提供了经济、便携和现场的白酒等级识别。该系统为白酒质量控制和工业应用提供了切实可行的解决方案。

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Nanozyme and dye-driven paper-based sensor array: A novel convenient solution for crude baijiu quality discrimination

The quality of crude baijiu significantly influences the flavor and overall quality of the final product. Herein, we developed a novel three-channel colorimetric sensor array integrating methylene blue, Rhodamine B, and methyl orange with reactive radicals (SO₄•⁻) generated via a CoCu@g-C₃N₄/PMS system. The sensor accurately discriminated eight reducing substances through PCA, LDA, and HCA. It enabled rapid detection within 60 s and demonstrated good linearity for ascorbic acid (10–5000 μM, LOD: 10 μM). A smartphone-assisted liquid-phase array successfully differentiated 16 crude baijiu samples with 100 % blind test accuracy. Furthermore, a wax-printed paper-based sensor array was constructed, offering cost-effective, portable, and on-site discrimination of baijiu grades. This system presents a practical solution for baijiu quality control and industrial application.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.