Manganese phthalocyanine-conjugated polymer nanozyme with enhanced catalytic activity for dual-mode photothermal-colorimetric detection of hypoxanthine and meat freshness assessment.

Authors

Simin Sun, Xiaoge Zhang, Xin Wang, Chuanpan Guo, Minghua Wang, Linghao He, Zhihong Zhang, Jiameng Liu, Miao Du, Shuai Zhang

Published in

Mikrochimica acta. Volume 193. Issue 11. Oct 24, 2026. Epub Oct 24, 2026.

Abstract

As a key degradation product of adenosine triphosphate, the continuous increase in hypoxanthine (Hx) levels serves as a precise biochemical indicator of declining freshness in meat products. Therefore, it is vital to determine the Hx level in meat foods to ensure food safety. In this work, a highly donor-acceptor (D-A) conjugated manganese phthalocyanine-based covalent organic polymer (MnPc-COP) was employed as a nanozyme to mediate colorimetric-photothermal dual-modal sensing of Hx through an enzymatic cascade reaction with the assistance of xanthine oxidase (XOD). The MnPc-COP network, comprising homogeneously distributed Mn-N₄ atomic sites and triazine rings, exhibited superior peroxidase (POD)-like activity. This feature endowed the MnPc-COP with the ability to decompose H₂O₂, which was generated from Hx by XOD, into O₂^•- via a POD activity-triggered reaction. Subsequently, the resulting O₂^•- oxidized the colorless TMB to form blue oxTMB. This process also led to a temperature elevation upon irradiation with near-infrared light. As a result, the MnPc-COP-based colorimetric and photothermal sensor demonstrated low limits of detection of 0.31 and 0.71 µM within wide linear ranges of 1.0 to 150.0 µM, respectively, together with high selectivity, good reproducibility, and excellent practicality for the detection of Hx in real meat foods. This dual-mode sensing platform holds great promise for the development of portable and intelligent devices, enabling real-time, on-site monitoring of meat freshness to better ensure food safety and quality control.

PMID:
42925442
Bibliographic data and abstract were imported from PubMed on 25 Oct 2026.

Read full publication at:
Please sign in to see all details.

Stats

1-terrible, 9-excellent. How would you rate this publication? Sign in in to submit your rating.

Post a comment

You need to be signed in to post comments. You can sign in here.

Comments

There are no comments yet.