@article{YUE2024, 
author = {Xiaoyue YUE and Chaoyun WU and Shuliang YAN and Long FU and Dianbo ZHAO},
title = {Colorimetric Method Based on CeO2/CoOOH Nanozyme for Rapid Detection of Ascorbic Acid in Fruits},
year = {2024},
journal = {Food Science},
volume = {45},
number = {24},
pages = {250-258},
keywords = {rapid detection, colorimetric method, ascorbic acid, nanozyme},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240510-074},
doi = {10.7506/spkx1002-6630-20240510-074},
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.}
}