纳米酶在肉品新鲜度检测中的研究进展  

Research Advances in Nanozymes for Freshness Evaluation of Meat Products

作　　者：王怡妍 雒雪丽 刘源[1,2] WANG Yiyan;LUO Xueli;LIU Yuan(School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China;School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200235,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏银川750021 [2]上海交通大学农业与生物学院,上海200235

出　　处：《食品科学》2025年第4期315-323,共9页Food Science

摘　　要：肉品新鲜度下降不仅会造成资源浪费,甚至危害人体健康。因此,开发高效的新鲜度检测技术对于保障食品安全具有重要意义。纳米酶作为新一代人工酶,具有制备简便、成本低廉、稳定性高、催化性能良好等诸多优点,已被广泛用于构建传感器实现肉品新鲜度检测。基于此,本文首先概括5种典型纳米酶,并从纳米酶新鲜度传感的信号传导机制角度分析比色、荧光、电化学和表面增强拉曼光谱不同类型传感器的信号产生原理。其次,重点介绍基于不同类型纳米酶的传感器在肉品新鲜度检测中的应用。最后,讨论纳米酶在肉品新鲜度检测方面面临的挑战,为进一步促进基于纳米酶的传感技术在肉品新鲜度分析检测领域的发展提供新思路。The decline in meat freshness can result in resource waste and even pose high risks to human health.Therefore,development of effective evaluation technologies for meat freshness is crucial for ensuring food safety.Nanozymes,as a new generation of artificial enzymes,offer several advantages,including convenient preparation,low cost,high stability,and robust catalytic performance.Consequently,various nanozymes have been extensively applied in sensors for evaluating meat freshness.This paper first systematically summarizes five representative nanozymes and the signal generation mechanisms of different types of sensors(e.g.colorimetric,fluorescent,electrochemical,and surface-enhanced Raman spectroscopy(SERS)sensors)from the perspective of signal transduction in nanozyme-based freshness sensors.Furthermore,it focuses on the application of various nanozyme-based sensors in evaluating meat freshness.Finally,the challenges facing the application of nanozymes in detecting meat freshness are discussed.Our aim is to provide new ideas for advancing the development of nanozyme-based sensing technology for the detection of meat freshness.

关 键 词：新鲜度 纳米酶 肉品 传感检测 食品安全 

分 类 号：O657.1[理学—分析化学] TS251.7[理学—化学]