Colorimetric detection of organophosphorus pesticides based on Nb2CTx MXene self-reducing PdPt nanozyme integrated with hydrogel and smartphone

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Food Measurement and Characterization Pub Date : 2024-09-20 DOI:10.1007/s11694-024-02873-4
Diyan Liao, Yong Zhao, Yi Zhou, Yinhui Yi, Wenchuan Weng, Gangbing Zhu
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Abstract

The extensive usage of organophosphate pesticides (OPs) has posed severe harm to human health and environmental system, but achieving highly effective and on-site detection is still a great challenge. In this work, a novel nanozyme Nb2CTx MXene/bimetallic PdPt (Nb2CTx@PdPt) was synthesized firstly through a simple self-reduction method, and the results show that the as-prepared Nb2CTx@PdPt nanozyme exhibits outstanding peroxidase-like activity. Interestingly, the nanozyme activity of Nb2CTx@PdPt is restrained remarkably in the presence of acetylcholine chloride and acetylcholinesterase while it can be restored through the addition of OPs (selecting glyphosate as a model). Based on this phenomenon, a sensitive colorimetric assay coupled with hydrogel and smartphone for OPs was then constructed. After optimizing various conditions, the designed sensing platform can achieve stable, rapid, and sensitive on-site detection for OPs, showing superior sensing performances: a wide linearity of 1.0 ng mL−1–1.0 µg mL−1 and low detection limit of 0.419 ng mL−1.

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基于与水凝胶和智能手机集成的 Nb2CTx MXene 自还原钯铂纳米酶的有机磷农药比色检测技术
有机磷农药(OPs)的广泛使用对人类健康和环境系统造成了严重危害,但实现高效的现场检测仍是一个巨大的挑战。本研究首先通过简单的自还原方法合成了一种新型纳米酶 Nb2CTx MXene/双金属 PdPt(Nb2CTx@PdPt),结果表明制备的 Nb2CTx@PdPt 纳米酶具有优异的过氧化物酶样活性。有趣的是,在氯化乙酰胆碱和乙酰胆碱酯酶的作用下,Nb2CTx@PdPt 纳米酶的活性受到明显抑制,而加入 OPs(选择草甘膦为模型)后,其活性则可以恢复。根据这一现象,我们构建了一种与水凝胶和智能手机相结合的 OPs 灵敏比色检测方法。经过各种条件的优化,所设计的传感平台可实现对 OPs 稳定、快速、灵敏的现场检测,并显示出优越的传感性能:宽线性范围为 1.0 ng mL-1.0 µg mL-1,低检测限为 0.419 ng mL-1。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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