Novel colorimetric detection of oxytetracycline in foods by copper nanozyme

Abstract

In this study, copper nanozyme (CuNZs) possess good laccase-like activity were synthesized by grinding method with cupric chloride dihydrate as copper source, sodium borohydride as reducing agent and β-cyclodextrin as protective agent. The CuNZs can oxidize colorless 2,4-dinitrophenol (2,4-DP) to red product. When oxytetracycline (OTC) was added to the above three solutions, the color changed from red to orange and the absorbance increased again, indicating that OTC was also an affinity substrate for CuNZs. When CuNZs was mixed with OTC alone, the color changed from colorless to yellow, and the absorption intensity was related to OTC concentration. It has good selectivity and sensitivity, and had a good linear response to the concentration of OTC in the range of 50-500 μM, and the limit of detection was 0.148 μM. Thus, a fast and simple colorimetric assay for the determination of OTC was established by using the laccase-like activity of CuNZs, and it was applied successfully to detect OTC in food samples.

Keywords: Colorimetric; Copper nanozyme; Detection; Foods; Oxytetracycline.