Electrochemical detection of xanthine in fish meat by xanthine oxidase immobilized on carboxylated multiwalled carbon nanotubes/polyaniline composite film

A commercial xanthine oxidase (XOD) was immobilized covalently onto carboxylated multiwalled carbon nanotubes (c-MWCNT) and polyaniline (PANI) composite film electrodeposited on the surface of a Pt electrode, using N-ethyl-N'-(3-dimethyl aminopropyl) carbodiimide (EDC) and N-hydroxy succinimide (NHS) chemistry. A xanthine biosensor was fabricated using XOD/c-MWCNT/PANI/Pt electrode as a working electrode, Ag/AgCl (3 M KCl) as standard electrode and Pt wire as auxiliary electrode connected through a potentiostat. The enzyme electrode was characterized by scanning electron microscopy (SEM) and Fourier transform infrared (FUR) spectrophotometry and electrochemical impedance spectroscopy (EIS). The biosensor showed optimum response within 4s at pH 7.0 and 35 degrees C, when polarized at 0.4 V. The optimized xanthine biosensor showed linear response range of 0.6-58 mu M, with a detection limit of 0.6 mu M (S/N = 3), and a correlation coefficient of 0.98. The biosensor was applied to determine xanthine in fish meat. The biosensor lost 50% of its initial activity after its 200 uses over a period of 100 days. Crown Copyright (C) 2011 Published by Elsevier B.V. All rights reserved.