Lin Xingyu's research group from the College of Biosystems Engineering and Food Science, Zhejiang University has made new progress in the rapid detection of caffeine in complex food substrates

Original title: Lin Xingyu's research group in our hospital has made new progress in the rapid detection of caffeine in complex food substrates

Recently, Zhejiang University School of Biosystems Engineering and Food Science Research Group researcher Lin Xingyu top journals in the field of chemistry " Green Chemistry " (IF ₅ = 10.

Caffeine is one of the most widely used food additives in the world

The conventional caffeine detection method is high performance liquid chromatography (HPLC)

There are high-density ultra-small biological protein pores on the surface of biological cell membranes, which can selectively transmit specific target molecules, have precise recognition capabilities and ultra-high throughput

Therefore, the electrode sensor exhibits excellent anti-interference and anti-fouling capabilities, and can be directly inserted into tea, milk, coffee, cola and other foods for caffeine detection without any sample pretreatment

This research was supported by the National Key Research and Development Program, the National Natural Science Foundation of China and Zhejiang University

Original link 1: https://doi.

2: https://pubs.

(This article is reprinted from "Food Science Network", the article comes from the official website of Zhejiang University