College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China.
Food Chem. 2022 Aug 1;384:132412. doi: 10.1016/j.foodchem.2022.132412. Epub 2022 Feb 9.
Gold doped copper hexacyanoferrate (Au@Cu-HCF) nanozyme-based colorimetric sensing strategies were exploited to measure total antioxidant capacity (TAC) of some plant-derived food samples. The new developed Au@Cu-HCF nanozyme replaces natural enzymes to catalyze a redox reaction, and antioxidants can compete with substrates in the interaction with OH, leading to an antioxidant concentration-dependent color change. Depending on the Au@Cu-HCF-based ABTS colorimetric strategy, a smartphone-based sensor was devised using smartphone's camera as a "smart detector". The proposed sensor was successfully utilized to measure the TAC of lotus root (4.61 mM), citrus juice (6.35 mM), and lemon beverage (1.00 mM) with standard deviations of 0.16 mM, 0.16 mM, and 0.06 mM, respectively. These results all agree well with the commercial kit (4.55 mM for lotus root, 6.27 mM for citrus juice and 1.11 mM for lemon beverage), indicating this sensor has good practical applications in the TAC measurement of food samples.
基于金掺杂的铜六氰合铁酸盐（Au@Cu-HCF）纳米酶的比色传感策略被用于测量一些植物源性食品样品的总抗氧化能力（TAC）。新开发的 Au@Cu-HCF 纳米酶替代天然酶来催化氧化还原反应，抗氧化剂可以与 OH 与底物竞争，导致抗氧化剂浓度依赖性的颜色变化。基于 Au@Cu-HCF 的 ABTS 比色策略，设计了一种基于智能手机的传感器，使用智能手机的摄像头作为“智能探测器”。该传感器成功地用于测量莲藕（4.61mM）、橙汁（6.35mM）和柠檬饮料（1.00mM）的 TAC，其标准偏差分别为 0.16mM、0.16mM 和 0.06mM。这些结果都与商业试剂盒（莲藕 4.55mM，橙汁 6.27mM，柠檬饮料 1.11mM）吻合较好，表明该传感器在食品样品 TAC 测量中具有良好的实际应用前景。
