Multicolor biosensor for fish freshness assessment with the naked eye

- We report the first multicolor biosensor for the evaluation of fish freshness with the naked eye.
- Hypoxanthine has been chosen as the index of fish freshness, the concentration of which is directly determined to the color of the sensing system.
- The color of the sensing system has a good relationship with hypoxanthine concentration in the concentration range of 0.05 mM-0.63 mM.
- The proposed multicolor Hx sensor has successfully applied to estimate the freshness of the fish samples.

Fish product is one of the main seafood with the disadvantage of easy to perish. Various indexes and diverse methods have been developed to evaluate the fish freshness, but most of them are complex and cannot be applied for on-field detection. In this study, we reported a simple, visual and economical multicolor biosensor based on the etching of gold nanorods (GNRs) to evaluate the fish freshness with the naked eye. Hypoxanthine (Hx) is chosen as the index of fish freshness and it react with the dissolved oxygen to produce H2O2 at the presence of xanthine oxidase (XOD). Then GNRs are etched quickly by the H2O2 in the presence of Fe2+. Correspondingly, the GNRs surface plasmon resonance (SPR) is regulated and results in a distinctly color change of the system, which can be easily distinguished with the naked eye. Therefore, the concentration of Hx in the fish samples can be semi-quantitatively analyzed with the naked eye. The proposed multicolor Hx sensor has been successfully applied to the detection of Hx in fish samples.