纳米酶在食品检测中的应用研究进展  

Recent Advances in Applications of Nanozymes in Food Detection

作　　者：李芙蓉 向发椿 曹丽萍 邵勇 佘永新[1] 郑鹭飞[1] 金茂俊[1] 金芬[1] 王静[1] 李崇瑛[2] 王珊珊[1] LI Furong;XIANG Fachun;CAO Liping;SHAO Yong;SHE Yongxin;ZHENG Lufei;JIN Maojun;JIN Fen;WANG Jing;LI Chongying;WANG Shanshan(Institute of Quality Standard and Testing Technology for Agro-products,Chinese Academy of Agricultural Sciences,Beijing 100081,China;College of Materials and Chemistry&Chemical Engineering,Chengdu University of Technology,Chengdu 610059,China)

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所,北京100081 [2]成都理工大学材料与化学化工学院,四川成都610059

出　　处：《食品科学》2022年第1期285-297,共13页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFC1603500);云南省科技厅重点研发项目(2018BC005);国家自然科学基金青年科学基金项目(31401590)。

摘　　要：纳米酶是一类具有天然酶催化性质的新兴纳米材料。因其相较于天然酶具有稳定性高、成本低、可大规模生产、功能可设计和裁剪、易于修饰等独特优势,近年来在传感分析、生物医学、抗菌处理、环境保护等领域备受瞩目。本文主要总结了常见纳米酶材料的类型、类酶催化特征及机理,重点介绍了纳米酶传感器的原理及其在食品安全检测领域中的最新应用进展,主要包括针对农药、兽药、无机离子、真菌毒素、食源性病原体、违禁添加物、酚类化合物的研究现状。最后,对纳米酶在食品检测方面面临的挑战和未来的研究方向进行了展望,以期拓展纳米酶在食品检测技术方面的应用范围。Nanozymes are an emerging nanomaterial with enzyme-like characteristics.Due to their attractive features such as higher stability,easier modification and mass production,lower cost,and more tunable and tailored properties compared with natural enzymes,nanozymes have been widely used in sensing,bioimaging,antibacterial treatment,cancer therapy and environmental protection in the past few years.In this review,we summarize the major types of nanozymes and their enzyme-like characteristics and mechanisms of action.Emphasis is put on the construction of nanozyme-based sensors and the current status of their application in food safety detection,mainly including pesticides,veterinary drugs,inorganic ions,mycotoxins,foodborne pathogens,illegal food additives,and phenolic pollutants.In addition,the challenges and future directions in the application for nanozymes in this field are briefly discussed.

关 键 词：纳米酶 催化 传感器 食品检测 快速检测 

分 类 号：TS207.3[轻工技术与工程—食品科学]