张卫丹,辛嘉英,贺 姣,徐景懿,夏春谷.纳米酶构效关系及其在食品检测中的应用[J].食品安全质量检测学报,2023,14(19):78-88 |
纳米酶构效关系及其在食品检测中的应用 |
Structure-activity relationship of nanozymes and its applications in food detection |
投稿时间:2023-08-08 修订日期:2023-10-07 |
DOI: |
中文关键词: 纳米酶 催化活性 构效关系 食品检测 |
英文关键词:nanozymes catalytic activity structure-activity relationship food testing |
基金项目:中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才)(304017)、黑龙江省自然科学(LH2020C063) |
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中文摘要: |
天然酶具有较高的催化活性和底物特异性, 但有成本高、运行稳定性低、回收困难等不足。纳米酶是一种具有类酶活性的纳米材料, 由于具有可设计、活性可控、耐环境等优异性能, 逐渐成为天然酶的有力竞争者和潜在替代品。纳米酶的催化过程与天然酶有所不同, 纳米酶的活性与其大小、表面晶格、表面修饰、组成等密切相关。纳米酶在食品检测方面的应用, 解决了传统检测方法需要烦琐的预处理步骤、昂贵的仪器、专业的技术人员和长的检测周期等不足。然而, 目前基于纳米酶的大多数检测方法难以保证对目标检测物的灵敏性, 且纳米酶在催化活性方面较天然酶还需要进一步提高。本文对纳米酶的结构和催化活性的关系及纳米酶在食品中重金属离子、添加剂、生物毒素、农药残留、抗生素等检测方面的应用进行综述, 并对该领域未来发展前景进行展望, 为纳米酶在食品安全检测中的更深入的应用提供参考。 |
英文摘要: |
Natural enzymes have high catalytic activity and substrate specificity, but also have disadvantages such as high cost, low operational stability, and difficult recovery. Nanozyme is a kind of nanomaterial with enzyme-like activity, which is becoming a strong competitor and potential alternative to natural enzymes due to its excellent properties such as designability, controllable activity, and environmental resistance. The catalytic process of nanozymes is different from that of natural enzymes, the enzymatic activity of nanozymes is closely related to its size, surface lattice, surface modification, composition, etc.. The application of nanozymes in food testing solves the shortcomings of traditional detection methods, such as tedious pretreatment steps, expensive instruments, professional technicians and long detection cycle. However, currently most nanozyme-based detection methods do not guarantee sensitivity to the target detector, and nanozymes need to be further improved in catalytic activity than natural enzymes. This paper reviewed the specific relationship between the structure and catalytic activity of nanozymes and the application of nanozymes in the detection of heavy metal ions, additives, biotoxins, pesticide residues, antibiotics and other aspects in food, and prospected the future development prospects of this field, so as to provide references for the further application of nanozyme in food safety detection. |
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