Gong Hailong, Hou Xiaofeng, Li Binrong, Shen Siyu, Wang Chen, Ma Qinqin, Liu Tingting, Wang Xuedong
School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China.
School of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China; Jiangsu Key Laboratory of Environmental Science and Engineering, Suzhou University of Science and Technology, Suzhou 215009, China.
Food Chem. 2025 Sep 1;485:144588. doi: 10.1016/j.foodchem.2025.144588. Epub 2025 Apr 30.
The level of total antioxidant capacity (TAC) reflects the overall ability of food to resist oxidative damage, maintain quality and nutritional stability. In this work, we pioneered a CoNi alloy-confined N-doped carbon nanozyme (CoNi@CNT-N/GO) with a self-cascade catalysis. Compared to other nanozymes, the synergistic effect of OXD and POD realized self-sustained generation of HO, eliminating the need of exogenous addition, and further decomposition of HO into ·OH and oxidizes colorless 3,3',5,5'- tetramethylbenzidine (TMB) to blue oxTMB as an efficient catalyst. The integration of multiple components and the built-in unique mechanism enhance bienzymatic activity. A "Thing Identify" APP was utilized to construct a smartphone-based visualization platform, demonstrating satisfactory linearity (0.01-1.2 mM) and low detection limit (3.3 μM) in TAC detection of real-world foods. This platform yielded data comparable to those from commercially colorimetric kits. Overall, it proposes a novel idea for engineering multi-functional and non-additional HO nanozymes in on-site food-quality monitoring.
总抗氧化能力（TAC）水平反映了食品抵抗氧化损伤、保持品质和营养稳定性的整体能力。在这项工作中，我们首创了一种具有自级联催化作用的钴镍合金限制型氮掺杂碳纳米酶（CoNi@CNT-N/GO）。与其他纳米酶相比，OXD和POD的协同作用实现了HO的自持续生成，无需外源添加，并且HO进一步分解为·OH，并将无色的3,3',5,5'-四甲基联苯胺（TMB）氧化为蓝色氧化态TMB，作为一种高效催化剂。多种成分的整合和内置的独特机制增强了双酶活性。利用“物识别”应用程序构建了一个基于智能手机的可视化平台，在实际食品的TAC检测中表现出令人满意的线性度（0.01-1.2 mM）和低检测限（3.3 μM）。该平台产生的数据与商业比色试剂盒的数据相当。总体而言，它为现场食品质量监测中工程化多功能且无需额外添加HO的纳米酶提出了一个新颖的想法。
