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High-performance colorimetric sensor based on PtRu bimetallic nanozyme for xanthine analysis.

Mengjun Wang1,2, Minghang Jiang1, Xiaojun Luo1

  • 1Department of Chemistry, School of Science, Xihua University, Chengdu, Sichuan 610039, China.

Food Chemistry: X
|July 22, 2024
PubMed
Summary

A new nanozyme-enzyme platform using Pt91Ru9@C3N4 nanoparticles quantifies xanthine in food. This portable sensor offers sensitive detection for seafood quality assessment.

Keywords:
Bimetallic nanozymeColorimetricHydrogen peroxideRGBXanthine

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Area of Science:

  • Materials Science
  • Analytical Chemistry
  • Biotechnology

Background:

  • Xanthine detection is vital for food quality, especially seafood.
  • Existing methods lack portability and sensitivity.
  • Novel nanozyme-based sensors are needed for rapid analysis.

Purpose of the Study:

  • To develop a portable, sensitive sensor for xanthine quantification.
  • To create a nanozyme-enzyme tandem platform for xanthine analysis.
  • To utilize Pt91Ru9@C3N4 nanoparticles for enhanced detection.

Main Methods:

  • Synthesized Pt91Ru9@C3N4 catalytic materials.
  • Integrated Pt91Ru9@C3N4 with xanthine oxidase (XOD) enzyme system.
  • Developed a smartphone-assisted colorimetric detection method.

Main Results:

  • Achieved a low xanthine detection limit of 8.92 nmol L−1.
  • Demonstrated successful xanthine detection in grass carp and serum samples.
  • The Pt91Ru9@C3N4 nanozyme exhibited peroxidase-like activity.

Conclusions:

  • The developed sensor provides a sensitive and portable method for xanthine detection.
  • This nanozyme-enzyme platform is effective for food quality and safety monitoring.
  • The approach holds promise for on-site analysis in the seafood industry.