A porphyrin-modified CoMoO 4 nanosensor array for the detection of crude baijiu.

The rapid classification of crude baijiu is pivotal for its industrialization and automated development. In this study, a colorimetric sensor array employing peroxidase nanase (Por-CoMoO ₄ ) was developed to detect reducing substances and crude baijiu. The peroxidase-like activity of CoMoO ₄ was significantly enhanced by porphyrin (Por), exhibiting a K _m value of 0.044 mM and V _max of 19.37 × 10 ^-8 for TMB substrate. Peroxidase activity varies at different pH levels. Organic and crude baijiu scavenge free radicals, thereby inhibiting oxTMB formation and yielding distinctive fingerprint profiles. Using linear discriminant analysis, 14 types of small molecules and 16 varieties of Luzhou-flavor crude baijiu were identified within specific concentration ranges. The method achieved 100% accuracy in distinguishing baijiu samples sourced from different distilleries, offering a straightforward, rapid, and effective approach to differentiate crude baijiu during alcoholic beverage production.