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DOI 10.1016/j.foodchem.2026.150776

Медицинская библиотека · Food chemistry · 2026

Surface-engineered Au@Pt nanoparticles-based colorimetric/fluorescent dual-mode three-channel sensor array: Discrimination of light aroma-type Baijiu with variable qualities.

Yang Yukun, Liu Jian, Guo Rong, Bai Baoqing, Bo Tao, Zhang Jinhua, Yu Ligang, Liu Huilin, Zhang Ying, Wang Shuo

СтатьяОценочное исследованиеПеревод пока не подготовлен

Аннотация

The development of light aroma-type Baijiu (LAB) industry proposes a growing need for developing rapid and accurate discrimination method for the quality control of LAB. This study innovatively constructed a dual-mode three-channel sensor array based on the gold/platinum nanoparticles (Au@Pt NPs) with surface engineering. In this case, two colorimetric sensor channels based on ascorbic acid/para-aminophenol-chloroauric acid-nanozyme (AA/ pAP-HAuCl₄-Au@Pt NPs) and one fluorescent sensor channel based on nanozyme‑hydrogen peroxide-o-phenylenediamine (Au@Pt NPs-H₂O₂-OPD) were established. Experimental results demonstrate the colorimetric and fluorescence mode can accurately quantify four organic acids and three aldehydes in Baijiu, respectively. Samples including 17 different years and 9 different production processes of basic liquors of LAB, 48 different price gradients of commercial LAB, and adulterated LAB were analyzed. Discrimination with an accuracy exceeding 96% by Linear Discriminant Analysis, Hierarchical Cluster Analysis, and leave-one-out cross-validation was achieved. The dual-mode three-channel sensor array is characterized by simplicity, rapidity and accuracy, providing a new idea for the quality discrimination and market regulation of Baijiu.

Для цитирования: Yang Yukun, Liu Jian, Guo Rong, Bai Baoqing, Bo Tao, Zhang Jinhua, Yu Ligang, Liu Huilin, Zhang Ying, Wang Shuo. Surface-engineered Au@Pt nanoparticles-based colorimetric/fluorescent dual-mode three-channel sensor array: Discrimination of light aroma-type Baijiu with variable qualities.. Food chemistry. 2026. DOI: 10.1016/j.foodchem.2026.150776.

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