College of Food Science and Engineering, Jilin University, Changchun, 130025, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD, 20742, USA.
College of Food Science and Engineering, Jilin University, Changchun, 130025, China.
Talanta. 2021 Dec 1;235:122775. doi: 10.1016/j.talanta.2021.122775. Epub 2021 Aug 2.
A selective and sensitive colorimetric strategy for sulfide analysis was developed using GMP-Cu nanozymes with a laccase-like activity. This research discovered for the first time that sulfide could significantly enhance the catalytic activity of the GMP-Cu nanozymes by about 3.5 folds. The enhanced laccase activities duo to two reasons. First, Cu in GMP-Cu nanozymes was reduced to Cu. The other reason was the formation of Cu-S bond which was beneficial to accelerate the electron transfer rate to improve catalytic activity. Therefore, this method showed an excellent selectivity for sulfide. And it had a linear relationship in the sulfide concentration range of 0-220 μmol/L with a detection limit of 0.67 μmol/L. Furthermore, the proposed method was successfully applied to examine sulfide in the food systems. This new method may be used in sulfide detection to improve food quality and safety.
使用具有漆酶样活性的 GMP-Cu 纳米酶开发了一种用于硫化物分析的选择性和灵敏的比色策略。本研究首次发现硫化物可以使 GMP-Cu 纳米酶的催化活性增强约 3.5 倍。增强的漆酶活性归因于两个原因。首先，GMP-Cu 纳米酶中的 Cu 被还原为 Cu。另一个原因是形成有利于加速电子转移速率以提高催化活性的 Cu-S 键。因此，该方法对硫化物表现出优异的选择性。并且在硫化物浓度范围为 0-220μmol/L 时具有线性关系，检测限为 0.67μmol/L。此外，该方法成功地应用于食品系统中硫化物的检测。这种新方法可用于检测硫化物，以提高食品质量和安全性。
