Bimetallic iron-copper nanozyme for determination and degradation of norfloxacin in foods

Abstract

Iron-copper nanozymes (Fe-Cu NZs) with good peroxidase activity were prepared through hydrothermal method by using copper nitrate as copper source, iron acetate as iron source and 2, 5-dihydroxyterephthalic acid as organic ligand. Upon oxidation of the colourless TMB to light blue products by Fe-Cu NZs, the addition of Norfloxacin (NOR) resulted in a colour change to dark blue. The absorbance of the system correlated linearly with NOR concentration in the range of 3.3 μM to 66 μM, and the detection limit (LOD) was 0.386 μM. A rapid colourimetric assay for the determination of NOR in food matrices was developed, with a detection time of only one minute. Additionally, the assay facilitated the simultaneous catalytic degradation of NOR via Fe-Cu NZs. The primary degradation mechanism of NOR was identified as the transformation of the quinolone ring and the cleavage of the C9 = C10 double bond, which was substantiated by high-performance liquid chromatography (HPLC).

Keywords: Colourimetric; Degradation; Iron-copper nanozyme; Norfloxacin; Peroxidase activity.