Diazo-reaction based dual-mode colorimetric-electrochemical sensing of nitrite in pickled food

Development of an effective and convenient sensor for sensitive detection of nitrites is of great concern since excessive amounts of nitrites can be harmful to both human health and the environment. In this work, Cu-MOF modified exfoliated graphite paper (EGP) was employed as a signal reporter to enable the visual and electrochemical dual-mode sensing of nitrites. Cu-MOFs were in situ synthesized on EGP, which exhibited an excellent oxidase enzyme-like activity to oxidize 3,3 & PRIME;,5,5 & PRIME;-tetramethylbenzidine (TMB) into its oxidation product (oxTMB). The multi-layer structure and the superior electrical conductivity of EGP not only facilitated the loading of the Cu-MOF nanozyme for colorimetric sensing but also enabled its use as an underlying backbone to support electroanalysis. Based on the recognition of nitrite through a highly specific diazo reaction between nitrite and oxTMB, the addition of nitrite caused the colorimetric sensing solution to change color from blue to green, which allowed for the colorimetric sensing of nitrite with a limit of detection (LOD) of 8.5 x 10-6 mol L-1. Meanwhile, the Cu-MOF/EGP electrochemical platform was employed for ratiometric detection of nitrite based on the electrochemical oxidation of nitrite and TMB. Compared with the colorimetric mode, the electrochemical mode possessed higher sensitivity with a LOD of 5.4 x 10-7 mol L-1, indicating the high sensitivity and accuracy of the proposed dual-mode sensing strategy. Furthermore, the determination of nitrite in different pickled food samples is demonstrated. A colorimetric-electrochemical dual-mode sensor was constructed for sensitive determination of nitrite in pickled food based on a diazo-reaction.