Spoilage Detection with Biogenic Amine Biosensors, Comparison of Different Enzyme Electrodes

被引：63

作者：

Boka, Beata ^{[1
]}

Adanyi, Nora ^{[2
]}

Virag, Diana ^{[1
]}

Sebela, Marek ^{[3
]}

Kiss, Attila ^{[1
]}

机构：

[1] Eszterhazy Karoly Coll, EGERFOOD Reg Knowledge Ctr, H-3300 Eger, Hungary

[2] Cent Food Res Inst, H-1022 Budapest, Hungary

[3] Palacky Univ, Dept Biochem, CZ-78371 Olomouc, Czech Republic

来源：

ELECTROANALYSIS | 2012年 / 24卷 / 01期

关键词：

Biosensors; Electrochemistry; Enzymes; Meat freshness; Amine oxidases; AMPEROMETRIC BIOSENSOR; METHYLAMINE DEHYDROGENASE; PUTRESCINE OXIDASE; FISH QUALITY; SENSOR; HISTAMINE; FRESHNESS; CHICKEN;

D O I：

10.1002/elan.201100419

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Three enzyme based amperometric biosensors for biogenic amines were applied for meat spoilage monitoring. With diamine oxidase (EC 1.4.3.6), the total biogenic amine content was measured. Monoamine oxidase A (EC 1.4.3.4) was used for determination of tyramine, tryptamine and phenylethylamine content. Putrescine was selectively detected with putrescine oxidase (EC 1.4.3.10). The enzymes were separately co-immobilized on graphite electrodes with peroxidase and Os mediator (PVI7-dme-Os). A fast extraction method using special centrifugal separator was applied for pork and fish samples stored at different conditions. Although partial extraction was achieved, the results correlate with total biogenic amine content measured by HPLC method.

引用

页码：181 / 186

页数：6

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