Colorimetric Sensor Arrays for the Differentiation of Baijiu Based on Amino-acid-modified Gold Nanoparticles

Overview

Journal Sci Rep

Specialty Science

Date 2022 Nov 4

PMID 36329105

Authors

Junjie Jia

Suyi Zhang

Long Ma

Lei Zheng

Songbai Yu

Caihong Shen

Haiyan Fu

Songtao Wang

Yuanbin She

Affiliations

Soon will be listed here.

Abstract

It is of great significance for quality control to realize the discrimination for baijiu from different brands and origins. Strong-aroma-type baijiu (SAB), one of the most important Chinese aroma-type baijiu, exhibits the largest variety and market share. In this study, we proposed colorimetric sensor arrays based on gold nanoparticles (AuNPs) modified with different amino acids (AAs) to recognize the organic acids, and further distinguish different SABs. Three representative AAs, namely methionine (Met), tryptophan (Trp), and histidine (His), were selected to modify the AuNPs surface. The investigation of the effect of the main ingredients of SAB on AA@AuNPs aggregation confirmed that this aggregation mainly resulted from organic acids. Moreover, this aggregation was successfully used for differentiating 11 organic acids. Different pH conditions can not only cause changes of the content of organic acids in baijiu, but also disrupt the balance among flavor substances of baijiu to some extent. Consequently, the AA@AuNPs arrays under two pH conditions have been successfully applied to distinguish 14 kinds of SABs from different brands and origins. The proposed colorimetric sensor method is simple, rapid, and visualized and provides a potential application prospect for the quality control of baijiu and other alcoholic beverages.

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