Yue Xiaoyue, Hao Chenxu, Fu Long, Wu Chaoyun, Bai Yanhong
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou 450001, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province 450001, China.
Food Chem. 2025 Jun 21;492(Pt 1):145264. doi: 10.1016/j.foodchem.2025.145264.
Inspired by the free radical scavenging mechanism of tert-butylhydroquinone (TBHQ), smartphone-assisted colorimetric sensing hydrogels based on MnO nanoflowers (MnO NFs) nanozyme for TBHQ detection was developed. MnO NFs with excellent oxidase-like activity was successfully synthesized through the thermal decomposition of KMnO. These MnO NFs nanozyme could produce O and ·OH radicals, converting colorless TMB into blue oxTMB. The presence of TBHQ neutralizes these radicals, decreasing the absorbance at 652 nm. This offers a highly sensitive and quantitative method for detecting TBHQ in edible oils, with a linear detection range of 0.5-42 μg mL and a low detection limit of 0.087 μg mL. Additionally, a smartphone-assisted hydrogel was designed for visual and sensitive TBHQ detection. The results from this method closely matched those obtained through high-performance liquid chromatography, presenting an innovative and efficient approach for rapid TBHQ detection in edible oils.
受叔丁基对苯二酚（TBHQ）自由基清除机制的启发，开发了一种基于MnO纳米花（MnO NFs）纳米酶的智能手机辅助比色传感水凝胶用于检测TBHQ。通过KMnO的热分解成功合成了具有优异类氧化酶活性的MnO NFs。这些MnO NFs纳米酶可产生O和·OH自由基，将无色的TMB转化为蓝色的oxTMB。TBHQ的存在会中和这些自由基，降低652nm处的吸光度。这为检测食用油中的TBHQ提供了一种高灵敏度和定量的方法，线性检测范围为0.5-42μg mL，检测限低至0.087μg mL。此外，还设计了一种智能手机辅助水凝胶用于可视化和灵敏地检测TBHQ。该方法的结果与通过高效液相色谱法获得的结果密切匹配，为食用油中TBHQ的快速检测提供了一种创新且高效的方法。
