Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits

doi:10.7506/spkx1002-6630-20240510-074

FOOD SCIENCE ›› 2024, Vol. 45 ›› Issue (24): 250-258.doi: 10.7506/spkx1002-6630-20240510-074

• Safety Detection • Previous Articles Next Articles

Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits

YUE Xiaoyue, WU Chaoyun, 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:2024-12-25 Published:2024-12-06

Abstract

Abstract: In this study, cerium dioxide-modified cobalt oxyhydroxide (CeO2/CoOOH) nanomaterial was synthesized by a liquid-phase precipitation method. CeO2/CoOOH showed good oxidase-like activity toward 3,3’,5,5’-tetramethylbenzidine (TMB), and could directly oxidize TMB to ox-TMB, which presented a clear blue color. Reversely, ascorbic acid (AA) could reduce ox-TMB to TMB, leading to a decrease in the absorbance of ox-TMB at 652 nm and a fading of the blue color. Based on this phenomenon, a new colorimetric sensor for AA detection was developed. The sensor exhibited a highly sensitive response to AA with a limit of detection (LOD) of 2.73 μg/mL and a wide detection range of 5-100 μg/mL and could be successfully applied for rapid detection of AA in oranges and apples.

Key words: rapid detection; colorimetric method; ascorbic acid; nanozyme

CLC Number:

O657.3

YUE Xiaoyue, WU Chaoyun, YAN Shuliang, FU Long, ZHAO Dianbo. Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits[J]. FOOD SCIENCE, 2024, 45(24): 250-258.

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Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits

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