NanoScience and Sensor Technology Research Group, School of Applied Sciences and Engineering, Monash University, Churchill, Vic. 3842, Australia.
Food Chem. 2012 Dec 15;135(4):2982-7. doi: 10.1016/j.foodchem.2012.07.052. Epub 2012 Jul 21.
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 (3M KCl). The optimum condition for the formation of PPy-XOD-Fc film include 0.4M PPy, 6.2U/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 μM, (r=0.998) and was successfully used for determination of Hx in fish.
一种用于检测鱼肉中次黄嘌呤（Hx）的酶电极被描述。该传感器是通过在恒电流聚合形成过程中，将黄嘌呤氧化酶（XOD）和二茂铁羧酸（Fc）包埋在聚吡咯（PPy）薄膜中制得的。在 0-05 M 磷酸盐缓冲液（pH 7.1）中，在 0.0 mV 相对于 Ag/AgCl（3M KCl）下获得了对 Hx 的响应。形成 PPy-XOD-Fc 薄膜的最佳条件包括 0.4M PPy、6.2U/mL XOD、40 mM Fc、200 s 的聚合时间和 0-5 mA cm(-2) 的应用电流密度。该传感器对 Hx 的浓度范围在 5-20 μM 内呈线性响应（r=0.998），并成功用于鱼中 Hx 的测定。
