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Present work reported a novel nanozyme g-CN@Cu, N-CDs with excellent peroxidase-like activity obtained by loading Cu and N co-doped carbon dots on g-CN (graphitic carbon nitride). g-CN@Cu, N-CDs can catalyze HO to generate hydroxyl radical •OH, which oxidizes o-phenylenediamine to 2,3-diaminophenazine, which emits orange fluorescence under ultraviolet light irradiation. The experimental results confirmed that 1,4-benzenedithiol (BDT) could inhibit the peroxidase-like activity of g-CN@Cu, N-CDs. Based the principle above, a colorimetric-fluorescence dual-mode sensor for rapidly sensing of BDT was creatively constructed with assisting of a smartphone. The sensor showed excellent linearity over ranges of 0.75-132 μM and 0.33-60.0 μM with detection limits of 0.32 μM and 0.25 μM for colorimetric and fluorescence detection, respectively. Moreover, a smartphone-assisted colorimetric array sensor was constructed to distinguish six sulfur-containing compounds according to the difference in the degree of inhibition of nanozyme activity by different sulfur-containing compounds. The array sensor could distinguish sulfur-containing compounds at low concentration as low as 0.4 μM. The results validated that the designed sensor was a convenient and fast platform, which could be utilized as a reliably portable tool for the efficient and accurate detection of BDT and the discrimination of multiple sulfur compounds in real water samples.
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http://dx.doi.org/10.1016/j.talanta.2024.126119 | DOI Listing |
PLoS One
September 2025
Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Double-Layer Steamed Milk Custard (DLSMC) is a famous traditional Chinese dessert. This study aimed to analyze the flavor and the changes in metabolites during different stages of DLSMC preparation, including raw buffalo milk, thermo-processing, first and second-layer milk skin formation. Electronic nose and electronic tongue were employed to preliminarily assess the overall flavor characteristics between these stages.
View Article and Find Full Text PDFFood Chem X
August 2025
Institute of Plant Nutrition and Environmental Resources, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning 110161, China.
Ammonia accumulation in aquaculture systems affects the sensory quality of , and mechanisms linking ammonia to aroma changes remain unclear. This study investigated how ammonia exposure in aquatic environments (0, 10.47, and 41.
View Article and Find Full Text PDFCrit Rev Anal Chem
September 2025
School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, India.
Neurodegenerative disorders (NDD) i.e., dementia of the Alzheimer's type, Parkinson's disease, Huntington's disease, and amyotrophic lateral sclerosis are a rising worldwide epidemic driven by aging populations and characterized by progressive neuronal impairment.
View Article and Find Full Text PDFPlant Physiol Biochem
August 2025
Laboratory for Integrated Molecular Plant Physiology Research (IMPRES), Department of Biology, Antwerp University, Groenenborgerlaan 171, 2020, Antwerp, Belgium. Electronic address:
While the physiological and molecular responses of plants to viral infections are well documented, the progressive metabolic changes at different stages of the infection and their functional implications are still poorly understood. Therefore, this study investigates the dynamics of metabolic changes in papaya plants infected with Babaco Mosaic Virus (BabMV). We inoculated papaya plants with BabMV and collected leaf samples at 2, 10, 15, and 30 days post-inoculation (dpi).
View Article and Find Full Text PDFFood Chem
August 2025
College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address:
The characteristics of gel texture, water holding properties, volatile and non-volatile flavor compounds and flavor precursors were investigated to reveal the effect of the "heating-low temperature storage-reheating" procedure on the sensory properties of silver carp surimi gel. The results on textural and water holding properties demonstrated that the cold storage treatment preserved the structural stability of the surimi gels. However, freeze-thaw cycles resulted in a decrease in breaking force, hardness, and water holding capacity.
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