As　a　representative　gas　of　food　spoilage,　the　development　of　rapid　hydrogen　sulfide　(H2S)　analysis　strategies　for　food　safety　control　is　in　great　demand.　Despite　traditional　methods　for　H2S　detection　possessing　great　achievements,　they　are　still　incapable　of　meeting　the　requirement　of　portability　and　quantitative　detection　at　the　same　time.　Herein,　a　nanozyme　catalysis　pressure-powered　sensing　platform　that　enables　visual　quantification　with　the　naked　eye　is　proposed.　In　this　methodology,　Pt　nanozyme　inherits　the　catalase-like　activity　to　facilitate　the　decomposition　of　H2O2　to　O-2,　which　can　significantly　improve　the　pressure　in　the　closed　container,　further　pushing　the　movement　of　indicator　dye.　Furthermore,　H2S　was　found　to　effectively　inhibit　the　catalytic　activity　of　Pt　nanozyme,　indicating　that　the　catalase-like　activity　of　PtNPs　may　be　regulated　by　varying　concentrations　of　H2S.　Therefore,　by　utilizing　a　self-designed　pressure-powered　microchannel　device,　the　concentration　of　H2S　was　successfully　converted　into　a　distinct　signal　variation　in　distance.　The　effectiveness　of　the　as-designed　sensor　in　assessing　the　spoilage　of　red　wine　by　H2S　determination　has　been　demonstrated.　It　exhibits　a　strong　correlation　between　the　change　in　dye　distance　and　H2S　concentration　within　the　range　of　1-250　mu　M,　with　a　detection　limit　of　0.17　mu　M.　This　method　is　advantageous　as　it　enhances　the　quantitative　detection　of　H2S　with　the　naked　eye　based　on　the　portable　pressure-powered　sensing　platform,　as　compared　to　traditional　H2S　biosensors.　Such　a　pressure-powered　distance　variation　platform　would　greatly　broaden　the　application　of　H2S-based　detection　in　food　spoilage　management.