{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,16]],"date-time":"2026-10-16T05:54:46Z","timestamp":1792130086202,"version":"4.4.0"},"reference-count":44,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2023,1,4]],"date-time":"2023-01-04T00:00:00Z","timestamp":1672790400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Small"],"published-print":{"date-parts":[[2023,4]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Recently, single\u2010atom catalysts are attracting much attention in sensor field due to their remarkable peroxidase\u2010 or oxidase\u2010like activities. Herein, peroxidase\u2010like FeCoZn triple\u2010atom catalyst supported on S\u2010 and\n                    <jats:italic>N<\/jats:italic>\n                    \u2010doped carbon derived from ZIF\u20108 (FeCoZn\u2010TAC\/SNC) serves as a proof\u2010of\u2010concept nanozyme. In this paper, a dual\u2010channel nanozyme\u2010based colorimetric sensor array is presented for identifying seven preservatives in food. Further experiments reveal that the peroxidase\u2010like activity of the FeCoZn TAzyme enables it to catalyze the oxidation of 3,3\u2032,5,5\u2032\u2010tetramethylbenzidine (TMB) and o\u2010phenylenediamine (OPD) in the presence of H\n                    <jats:sub>2<\/jats:sub>\n                    O\n                    <jats:sub>2<\/jats:sub>\n                    , yielding the blue oxTMB and yellow oxOPD, respectively. However, food preservatives are adsorbed on the nanozyme surface through \u03c0\u2013\u03c0 stacking interaction and hydrogen bond, and the reduction in catalytic activity of FeCoZn TAzyme causes differential colorimetric signal variations, which provide unique \u201cfingerprints\u201d for each food preservative.\n                  <\/jats:p>","DOI":"10.1002\/smll.202207036","type":"journal-article","created":{"date-parts":[[2023,1,4]],"date-time":"2023-01-04T20:58:27Z","timestamp":1672865907000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":45,"title":["Peroxidase\u2010Like FeCoZn Triple\u2010Atom Catalyst\u2010Based Electronic Tongue for Colorimetric Discrimination of Food Preservatives"],"prefix":"10.1002","volume":"19","author":[{"given":"Heng","family":"Li","sequence":"first","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengru","family":"Sun","sequence":"additional","affiliation":[{"name":"Energy &amp; Catalysis Center School of Materials Science and Engineering Beijing Institute of Technology  Beijing 100081 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongfei","family":"Gu","sequence":"additional","affiliation":[{"name":"Energy &amp; Catalysis Center School of Materials Science and Engineering Beijing Institute of Technology  Beijing 100081 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Huang","sequence":"additional","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guo","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renjian","family":"Tan","sequence":"additional","affiliation":[{"name":"Department of Chemistry University College London  20 Gordon Street London WC1H0AJ UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rufen","family":"Wu","sequence":"additional","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuhu","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of High Energy Physics Chinese Academy of Sciences  Beijing 100049 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lirong","family":"Zheng","sequence":"additional","affiliation":[{"name":"Institute of High Energy Physics Chinese Academy of Sciences  Beijing 100049 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxing","family":"Chen","sequence":"additional","affiliation":[{"name":"Energy &amp; Catalysis Center School of Materials Science and Engineering Beijing Institute of Technology  Beijing 100081 China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9443-7929","authenticated-orcid":false,"given":"Zhengbo","family":"Chen","sequence":"additional","affiliation":[{"name":"Department of Chemistry Capital Normal University  Beijing 100048 China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,1,4]]},"reference":[{"key":"e_1_2_7_1_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.05.059"},{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2008.07.013"},{"key":"e_1_2_7_3_1","first-page":"34","volume":"17","author":"Huang Z. 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