Peroxidase‐Like FeCoZn Triple‐Atom Catalyst‐Based Electronic Tongue for Colorimetric Discrimination of Food Preservatives
Heng Li, Mengru Sun, Hongfei Gu, Juan Huang, Guo Wang, Renjian Tan, Rufen Wu, Xinyu Zhang, Shuhu Liu, Lirong Zheng, Wenxing Chen, Zhengbo Chen
Abstract
Abstract Recently, single‐atom catalysts are attracting much attention in sensor field due to their remarkable peroxidase‐ or oxidase‐like activities. Herein, peroxidase‐like FeCoZn triple‐atom catalyst supported on S‐ and N ‐doped carbon derived from ZIF‐8 (FeCoZn‐TAC/SNC) serves as a proof‐of‐concept nanozyme. In this paper, a dual‐channel nanozyme‐based colorimetric sensor array is presented for identifying seven preservatives in food. Further experiments reveal that the peroxidase‐like activity of the FeCoZn TAzyme enables it to catalyze the oxidation of 3,3′,5,5′‐tetramethylbenzidine (TMB) and o‐phenylenediamine (OPD) in the presence of H 2 O 2 , yielding the blue oxTMB and yellow oxOPD, respectively. However, food preservatives are adsorbed on the nanozyme surface through π–π stacking interaction and hydrogen bond, and the reduction in catalytic activity of FeCoZn TAzyme causes differential colorimetric signal variations, which provide unique “fingerprints” for each food preservative.