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A colorimetric sensor based on 4-MPBA Au@AgNPs for accurately identification of EnshiYulu tea grade

Yuting Guan,Siyu Wang,Guanghua Lei,Zikang Hu,Hengye Chen,Huiwen Gu,Xiaoli Yin,Yuanbin She,Wanjun Long,Haiyan Fu

Enshi Yulu green tea (ESYL) is the most representative traditional steamed green tea in Enshi, Hubei. Different ESYL grades exhibit distinct flavors, tastes, and prices. In this study, a visual sensor based on 4-MPBA Au@AgNPs was developed for the rapid and accurate identification of ESYL grades. The recognition mechanism involved the binding of 4-MPBA Au@AgNPs with polyphenolic compounds in ESYL to form borate esters and the conversion of Ag + to Ag 0 , with the generated Ag 0 depositing on the surface of 4-MPBA Au@AgNPs. The results showed that the sensor can amplify the color differences of different grades of ESYL. The visual results were also validated by the partial least squares discriminant analysis model, demonstrating an enhancement in recognition accuracy from 68.2 % to 95.5 % compared to the original extraction solution. The colorimetric sensor developed in this study is expected to provide a new approach for traceability research of other foods.