• 安全检测 •

金磁微粒模拟酶检测食品中的葡萄糖

1. （哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 150076）
• 出版日期:2019-11-25 发布日期:2019-12-02
• 基金资助:
国家自然科学基金面上项目（31370649）；国家自然科学基金青年科学基金项目（31201376）； 黑龙江省自然科学基金项目（C2016034）； 黑龙江省普通本科高等学校青年创新人新才培养计划项目（UNPYSCT-2016060）； 中国博士后基金资助项目（2014T70304；2013M531009）；黑龙江省博士后资助项目（LBH-Z13002）； 哈尔滨商业大学科研项目（17XN026）； 哈尔滨商业大学研究生创新科研资金项目（YJSCX2017-462HSD；YJSCX2018-538HSD）

Detection of Glucose in Food Using Gold Magnetic Nanoparticles with Peroxidase Mimicking Activity

HAN Bolin, GUAN Huanan, GONG Dezhuang, YU Shiyou, LIU Xiaofei, ZHANG Na

1. (College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
• Online:2019-11-25 Published:2019-12-02

Abstract: In this experiment, gold magnetic nanoparticles (Fe3O4@Au) were formed by the self-assembly of Fe3O4 nanoparticles, prepared using the hydrothermal method, after surface amination. The performance of Fe3O4@Au was characterized. A simple method for visual detection of glucose was established on the basis of its peroxidase mimicking activity combined with the fact that glucose oxidase (GOx) catalyzes glucose oxidation to produce H2O2, which reacts to form a color with 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) as a peroxidase substrate. The glucose detection system was optimized and the selectivity and recovery of the method were determined. The results showed that Fe3O4 functionalized with amino groups could be effectively loaded with gold nanoparticles, and the saturation magnetization of Fe3O4@Au was 43 emu/g. The optimum detection conditions were as follows: amount of Fe3O4@Au suspension 0.15 g/mL, temperature 70 ℃, and time 50 min. Under the optimized conditions, a good linear relationship was observed for glucose concentration within the range of 1–20 mmol/L with a correlation coefficient (R2) of 0.992 5. The limit of detection (LOD) was 2.45 μmol/L, and the recoveries for spiked samples were 96%–104%. The proposed method had good selectivity and stability. This study will broaden the application of nanoparticle enzyme mimics in food detection and provide a new idea for improving glucose detection in foods.