Dual-mode fluorescence and colorimetric bimodal sensing of Baijiu on CDs@MOF peroxidase activity

Abstract

Baijiu represents the pinnacle of traditional Chinese culinary culture. The influence of Baijiu is evident in various literary works, rituals and banquets, dishes and healthcare, and numerous other areas. The reduction of substances plays a pivotal role in the flavor, aroma, and quality control of Baijiu. Therefore, the present work focuses on Baijiu and the reducing substances in it. In this study, CDs@ZrFe-MOF and three distinct catalase nanase substrates (ABTS, OPD, and TMB) were employed to create fluorescence and colorimetric dual-mode sensor arrays. The oxidation of the enzyme substrate into the appropriate oxidation substrate is facilitated by CDs@MOF in the presence of H₂O₂. The reducing substance effectively inhibits the formation of the oxidation substrate, resulting in alterations in fluorescence and UV intensity. The dual-mode sensor array was found to be effective in detecting 15 different types of reducing chemicals. Furthermore, the colorimetric and fluorescence sensor array demonstrated exceptional detection capability in detecting 19 different types of Luzhou-flavor liquor samples, achieving a 100% accuracy rate. This study will provide an accurate and rapid method for differentiating Baijiu.