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Publishing Language: Chinese | Open Access

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

Xiaoyue YUE1,2,3 , Chaoyun WU1, Shuliang YAN1, Long FU1, Dianbo ZHAO1,2,3 ( )
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
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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.

Keywords

rapid detectioncolorimetric methodascorbic acidnanozyme
CLC number: O657.3 Document code: A Article ID: 1002-6630(2024)24-0250-09

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Food Science
Volume 45 Issue 24,
December 2024
Pages 250-258
DOI: 10.7506/spkx1002-6630-20240510-074

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Cite this article:
YUE X, WU C, YAN S, et al. Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits. Food Science, 2024, 45(24): 250-258. https://doi.org/10.7506/spkx1002-6630-20240510-074

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Received: 10 May 2024
Published: 25 December 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).