AI Article Synopsis
- The study focuses on developing a colorimetric sensor array using a nanomaterial called Por-CoMoO to quickly classify crude baijiu, which is a traditional Chinese liquor, for industrial use.
- The sensor works by measuring the peroxidase-like activity influenced by pH levels, and it detects unique “fingerprints” of crude baijiu from its ability to scavenge free radicals.
- Using advanced data analysis, the method can accurately identify 14 small molecules and 16 types of Luzhou-flavor baijiu from different distilleries with 100% success, making it a fast and reliable tool for production quality control.
Article Abstract
The rapid classification of crude baijiu is pivotal for its industrialization and automated development. In this study, a colorimetric sensor array employing peroxidase nanase (Por-CoMoO) was developed to detect reducing substances and crude baijiu. The peroxidase-like activity of CoMoO was significantly enhanced by porphyrin (Por), exhibiting a value of 0.044 mM and of 19.37 × 10 for TMB substrate. Peroxidase activity varies at different pH levels. Organic and crude baijiu scavenge free radicals, thereby inhibiting oxTMB formation and yielding distinctive fingerprint profiles. Using linear discriminant analysis, 14 types of small molecules and 16 varieties of Luzhou-flavor crude baijiu were identified within specific concentration ranges. The method achieved 100% accuracy in distinguishing baijiu samples sourced from different distilleries, offering a straightforward, rapid, and effective approach to differentiate crude baijiu during alcoholic beverage production.
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| http://dx.doi.org/10.1039/d4ay01082e | DOI Listing |
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