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Mobile phone-assisted imprinted nanozyme for bicolor colorimetric visual detection of erythromycin in river water and milk samples.

Mobile phone-assisted imprinted nanozyme for bicolor colorimetric visual detection of erythromycin in river water and milk samples.

Authors :
Li, Tianhao
Xiao, Liuyue
Ling, Hui
Yang, Yanjing
Zhong, Shian
Source :
Food Chemistry. Aug2024, Vol. 449, pN.PAG-N.PAG. 1p.
Publication Year :
2024

Abstract

The residues of erythromycin (ERY) may have negative impacts on the ecological environment, health, and food safety. How to detect ERY effectively and visually is a challenging issue. Herein, we synthesized a molecularly imprinted polymer based nanozymes for selective detection of erythromycin (ERY-MIPNs) at neutral pH, and developed a mobile phone-assisted bicolor colorimetric detection system. This system produced a wide range of color changes from blue to pinkish purple as the ERY concentration increased, making it easy to capture the visualization result. Also, the system showed good sensitivity to ERY ranging from 15 to 135 μM, with a detection limit of 1.78 μM. In addition, the system worked well in the detection of ERY in river water and milk, with the recoveries of 95.57% ∼ 103.20%. These data suggests that this strategy is of considerable potential for practical applications and it provides a new idea for visual detection with portable measurement. [Display omitted] • Nanozyme based molecularly imprinted polymer (MIPNs) can selectively recognize the erythromycin (ERY). • MIPNs for ERY detection was conducted at the neutral pH. • Wide range of color changes from blue to pinkish purple can be easily captured by naked eyes. • The results can be easily quantified with the assistance of mobile phone sensing platform. • MIPNs can measure ERY in the river water and milk. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
449
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
176864446
Full Text :
https://doi.org/10.1016/j.foodchem.2024.139291