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Carbon dot (CD) nanozymes with excellent fluorescence properties and mimetic enzyme activity have exhibited great potential in monitoring the freshness of meat products. This paper reports the synthesis of Fe, Co, and P codoped CD nanozymes (quantum yields = 48.76%) through a one-step hydrothermal route. The product showed green fluorescence and peroxidase (POD) activity. Because the fluorescence intensity and emission wavelength of prepared CDs change with pH, a pH sensor has been developed to monitor the pH change caused by volatile biogenic amines during the spoilage process of aquatic products. Moreover, this CD biosensor has been used to realize the sensitive and visual detection of hypoxanthine (Hx, the marker of the spoilage of aquatic products) based on the inhibitory effect of Hx upon the POD activity of CDs. This study provides a new strategy for preparing high-quality CD nanozymes and its application in low-cost and visual monitoring of the freshness of aquatic products.
Liu et al. (Thu,) studied this question.