Synthesis of MoO nanosheets and its application in ascorbic acid detection of fruit and vegetables.

A new method combining ultraviolet (UV) spectrophotometry and MoO nanosheets was developed for the rapid and accurate determination of ascorbic acid (AA) content in fruit and vegetables in this study. MoO nanosheets were prepared by the liquid exfoliation method using AA as the reducing agent, and the content of AA can be determined by a UV spectrophotometer. Experimental conditions for the MoO nanosheet method, including grinding time, ethanol concentration, sonication time, and water bath temperature were also optimized.