Novel competitive electrochemical impedance biosensor for the ultrasensitive detection of umami substances based on Pd/Cu-TCPP(Fe)
文献类型： 外文期刊
作者： Kong, Liqin 1 ; Hong, Feng 2 ; Luan, Peng 1 ; Chen, Yiping 2 ; Feng, Yaoze 1 ; Zhu, Ming 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Engn, Wuhan 430070, Hubei, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Aquaculture Facil Engn, Wuhan, Hubei, Peoples R China
4.Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan, Peoples R China
5.Huazhong Agr Univ, Shenzhen Inst Nutr & Hlth, Wuhan, Hubei, Peoples R China
6.Chinese Acad Agr Sci, Agr Genom Inst Shenzhen, Shenzhen, Peoples R China
关键词： Competitive biosensor; Composite nanomaterials; Palladium nanoplate; Metal-organic framework; Electrical impedance spectroscopy
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 438 卷
页码：
收录情况： SCI
摘要： The development of biosensors capable of assessing umami intensity has elicited significant attention. However, the detection range of these biosensors is constrained by the sensing components and strategies used. In this study, we introduce a novel competitive, ultra-high-sensitivity impedance biosensor by utilizing composite nanomaterials and T1R1 as a composite signal probe. Pd/Cu-TCPP(Fe) had a substantial surface area, effectively enhancing the loading capacity of the T1R1 and thus augmenting the biosensor's recognition precision. Furthermore, the Pd/Cu-TCPP(Fe) elevated peroxidase-like activity catalyzed the formation of insoluble precipitates of 4-chloro-1-naphthol (4-CN), resulting in cascaded amplification of the impedance signal. The remarkable catalytic activity of the composite signal probe endowed the biosensor with exceptional analytical performance, featuring a limit of detection (LOD) of 0.86 pg/mL and a linear detection range spanning from 10 to 10,000 pg/mL. Successful application of the biosensor for umami detection in fish was demonstrated, signifying its substantial potential in food-flavor evaluation.
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