{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T08:36:49Z","timestamp":1789115809731,"version":"build-2803163510"},"reference-count":51,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2024,6,20]],"date-time":"2024-06-20T00:00:00Z","timestamp":1718841600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["2023YFD2401405"],"award-info":[{"award-number":["2023YFD2401405"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key R&amp;D Program of China","doi-asserted-by":"publisher","award":["23010502400"],"award-info":[{"award-number":["23010502400"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Shanghai Local College Capacity Building Foundation","award":["2023YFD2401405"],"award-info":[{"award-number":["2023YFD2401405"]}]},{"name":"Shanghai Local College Capacity Building Foundation","award":["23010502400"],"award-info":[{"award-number":["23010502400"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Polymers"],"abstract":"<jats:p>Increasing concern over the safety of consumable products, particularly aquatic products, due to freshness issues, has become a pressing issue. Therefore, ensuring the quality and safety of aquatic products is paramount. To address this, a dual-mode colorimetric\u2013fluorescence sensor utilizing Ce-MOF as a mimic peroxidase to detect H2S was developed. Ce-MOF was prepared by a conventional solvothermal synthesis method. Ce-MOF catalyzed the oxidation of 3,3\u2019,5,5\u2019-tetramethylbenzidine (TMB) by hydrogen peroxide (H2O2) to produce blue oxidized TMB (oxTMB). When dissolved, hydrogen sulfide (H2S) was present in the solution, and it inhibited the catalytic effect of Ce-MOF and caused the color of the solution to fade from blue to colorless. This change provided an intuitive indication for the detection of H2S. Through steady-state dynamic analysis, the working mechanism of this sensor was elucidated. The sensor exhibited pronounced color changes from blue to colorless, accompanied by a shift in fluorescence from none to light blue. Additionally, UV\u2013vis absorption demonstrated a linear correlation with the H2S concentration, ranging from 200 to 2300 \u00b5M, with high sensitivity (limit of detection, LOD = 0.262 \u03bcM). Fluorescence intensity also showed a linear correlation, ranging from 16 to 320 \u00b5M, with high selectivity and sensitivity (LOD = 0.156 \u03bcM). These results underscore the sensor\u2019s effectiveness in detecting H2S. Furthermore, the sensor enhanced the accuracy of H2S detection and fulfilled the requirements for assessing food freshness and safety.<\/jats:p>","DOI":"10.3390\/polym16121747","type":"journal-article","created":{"date-parts":[[2024,6,20]],"date-time":"2024-06-20T11:42:03Z","timestamp":1718883723000},"page":"1747","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Dual-Mode Ce-MOF Nanozymes for Rapid and Selective Detection of Hydrogen Sulfide in Aquatic Products"],"prefix":"10.3390","volume":"16","author":[{"given":"Qi","family":"Cheng","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoyu","family":"Du","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zuyao","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4657-992X","authenticated-orcid":false,"given":"Zhaoyang","family":"Ding","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Marine Biomedical Science and Technology Innovation Platform of Lin-Gang Special Area, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3194-9273","authenticated-orcid":false,"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China"},{"name":"Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,6,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bhadwal, S.S., Verma, S., Hassan, S., and Kaur, S. 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