@article{YUE2025, 
author = {Xiaoyue YUE and Shuliang YAN and Long FU and Dianbo ZHAO},
title = {Colorimetric Method Based on Cerium Dioxide/Iron Oxyhydroxide Nanozyme for Rapid Detection of Hydrogen Peroxide in Chicken Feet with Pickled Pepper},
year = {2025},
journal = {Food Science},
volume = {46},
number = {1},
pages = {166-175},
keywords = {pickled pepper chicken feet, hydrogen peroxide, rapid detection, colorimetric method, nanozyme},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20240227-142},
doi = {10.7506/spkx1002-6630-20240227-142},
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 1000 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.}
}