Abstract: In this paper, a Ni/Co layered double hydroxides based oxidase-mimicking enzyme sensor was established for the colorimetric detection of Hg2+ in seafood. The Ni/Co layered double metal hydroxide (Ni/Co LDHs) with oxidase-like activity was prepared by co-precipitation method, and characterized by SEM, XRD and FTIR. The results showed that the Ni/Co LDHs can oxidize 3, 3', 5, 5'-tetramethylbenzidine (TMB) into oxTMB with color change into blue. The medium pH, TMB concentration, Ni/Co LDHs concentration, incubation time and temperature were optimized to obtain the optimal parameters for the detection of Hg2+, which were pH of 4.0, TMB concentration of 0.5 mmol/L, incubation temperature of 25 ℃, incubation time of 10 min, and Ni/Co LDHs concentration of 0.8 mg/mL. The corresponding standard curve was established under the optimal detection conditions, and the sensor showed a linear response in the range of 2.96-11.63 μmol/L with the limit of detection (LOD) of 30.60 nmol/L. The recoveries of spiked samples were 92.74%-114.40%. This study can provide a new idea for the detection of Hg2+ in seafood.
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