Wang Mengjun, Jiang Minghang, Luo Xiaojun, Zhang Liyun, He Yi, Xue Fanjie, Su Xingguang
Department of Chemistry, School of Science, Xihua University, Chengdu, Sichuan 610039, China.
Department of Analytical Chemistry, College of Chemistry, Jilin University, Changchun, 130012, China.
Food Chem X. 2024 Jun 26;23:101588. doi: 10.1016/j.fochx.2024.101588. eCollection 2024 Oct 30.
The identification and quantification of xanthine are crucial for assessing the freshness and quality of food products, particularly in the seafood industry. Herein, a new approach was developed, involving the in-situ controllable growth of PtRu nanoparticles on graphitic carbon nitride to yield PtRu@CN catalytic materials. By integrating PtRu@CN with the xanthine/xanthine oxidase (XOD) enzyme catalytic system, a nanozyme-enzyme tandem platform was obtained for the quantification analysis of xanthine. Under the catalytic oxidation of xanthine by XOD in the presence O, HO was generated. Upon the addition of peroxidase-like activity of PtRu@CN, HO can be decomposed into •OH and O, which can further catalyze the oxidation of TMB to its oxidation product oxTMB with an absorption peak at 652 nm. This smartphone-assisted portable colorimetric sensor for visual monitoring xanthine with a low detection limit of 8.92 nmol L, and successfully applied to detect xanthine in grass carp and serum samples.
黄嘌呤的识别和定量对于评估食品的新鲜度和质量至关重要，尤其是在海鲜行业。在此，开发了一种新方法，涉及在石墨氮化碳上原位可控生长铂钌纳米颗粒以制备铂钌@氮化碳催化材料。通过将铂钌@氮化碳与黄嘌呤/黄嘌呤氧化酶（XOD）酶催化系统相结合，获得了用于黄嘌呤定量分析的纳米酶-酶串联平台。在氧气存在下，XOD催化氧化黄嘌呤生成过氧化氢。加入具有过氧化物酶样活性的铂钌@氮化碳后，过氧化氢可分解为羟基自由基和氧气，它们可进一步催化氧化3,3',5,5'-四甲基联苯胺（TMB）生成其氧化产物oxTMB，其在652nm处有吸收峰。这种基于智能手机辅助的便携式比色传感器用于可视化监测黄嘌呤，检测限低至8.92 nmol L，并且成功应用于检测草鱼和血清样品中的黄嘌呤。
