Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper

doi:10.7506/spkx1002-6630-20240227-142

FOOD SCIENCE ›› 2025, Vol. 46 ›› Issue (1): 166-175.doi: 10.7506/spkx1002-6630-20240227-142

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Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper

YUE Xiaoyue, YAN Shuliang, FU Long, ZHAO Dianbo

(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;2. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China; 3. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China)

Online:2025-01-15 Published:2024-12-30

Abstract

Abstract: In this study, an innovative cerium dioxide-modified iron oxyhydroxide (CeO2/FeOOH) nanozyme with peroxidase-like activity was synthesized by one-step hydrothermal method. The CeO2/FeOOH nanozyme could catalyze the decomposition of hydrogen peroxide (H2O2) to produce hydroxyl and superoxide anion radicals, which in turn could oxidize 3,3’,5,5’-tetramethylbenzidine (TMB) to produce a blue substance (oxidized TMB, ox-TMB). Based on this, a CeO2/FeOOH-based colorimetric sensor was constructed for the detection of H2O2. The results showed that the colorimetric sensor exhibited a highly sensitive response to H2O2 with a detection limit of 3.92 μmol/L and a linear range of 10 to 1 000 μmol/L. The recoveries for spiked samples ranged from 90.59% to 93.42% with relative standard deviations (RSDs) not more than 4.25%. The developed method had the advantages of high sensitivity, high accuracy, speediness and simplicity.

Key words: pickled pepper chicken feet; hydrogen peroxide; rapid detection; colorimetric method; nanozyme

CLC Number:

TS251.5

YUE Xiaoyue, YAN Shuliang, FU Long, ZHAO Dianbo. Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper[J]. FOOD SCIENCE, 2025, 46(1): 166-175.

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Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper

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