Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode

被引：37

作者：

Lawal, Abdulazeez T. ^{[1
]}

Adeloju, Samuel B. ^{[1
]}

机构：

[1] Monash Univ, Sch Appl Sci & Engn, NanoSci & Sensor Technol Res Group, Churchill, Vic 3842, Australia

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 04期

关键词：

Xanthine; Oxidase; Hypoxanthine; Fish; Biosensor; Potentiometry; Immobilisation; LIQUID-CHROMATOGRAPHIC DETERMINATION; FLOW-INJECTION ANALYSIS; AMPEROMETRIC BIOSENSOR; URIC-ACID; FISH; FRESHNESS; SENSOR; NUCLEOTIDES; INOSINE; GLUCOSE;

D O I：

10.1016/j.foodchem.2012.07.052

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A potentiometric enzyme electrode for detection of hypoxanthine (Hx) in fish meat is described. The sensor was developed by entrapment of xanthine oxidase (XOD) and ferrocene carboxylic acid (Fc) into polypyrrole (PPy) film during galvanostatic polymerisation film formation. The responses for Hx were obtained in 0-05 M phosphate buffer (pH 7.1) at 0.0 mV vs Ag/AgCl (3 M KCl). The optimum condition for the formation of PPy-XOD-Fc film include 0.4 M PPy, 6.2 U/mL XOD, 40 mM Fc, polymerisation time of 200 s and applied current density of 0-5 mA cm(-2). The sensor provides a linear response to Hx in concentration range of 5-20 mu M, (r = 0.998) and was successfully used for determination of Hx in fish. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：2982 / 2987

页数：6

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