Progress in food safety rapid analysis based on deoxyribozyme

ZENG Yu; CHEN Wei-ju; QUAN Ke; LEI Yan-li

doi:10.13652/j.spjx.1003.5788.2022.80126

Shipin yu jixie (Sep 2022)

Progress in food safety rapid analysis based on deoxyribozyme

ZENG Yu,
CHEN Wei-ju,
QUAN Ke,
LEI Yan-li

Affiliations

ZENG Yu: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
CHEN Wei-ju: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
QUAN Ke: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China
LEI Yan-li: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.80126
Journal volume & issue: Vol. 38, no. 6
pp. 205 – 212

Abstract

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The article expounds the structure and activity of DNAzyme, and reviews the application progress of DNAzymes in the detection of heavy metal ions, pathogenic bacteria, microbial toxin and other illegal chemical components in food. The challenges faced by DNAzymes in the actual detection of food harmful substances are analyzed and summarized, and future development prospect in rapid and on-site detection are prospected.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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