School of Pharmacy, Hangzhou Normal University, China; Research Center of Humanoid Sensing, Zhejiang Lab, Hangzhou 311121, China.
School of Pharmacy, Hangzhou Normal University, China.
Food Chem. 2023 Jan 1;398:133951. doi: 10.1016/j.foodchem.2022.133951. Epub 2022 Aug 18.
In this paper, we developed a sensor for on-site measuring beverage sucrose level based on cascade enzyme particles and a blood glucose meter. The cascade enzyme particles with sucrose hydrolyzing capability were prepared by co-precipitation of manganese carbonate, in which the stability of the enzymes was substantially enhanced by the particle encapsulation effect. The quantitative measurement of glucose produced by the hydrolysis of sucrose was performed using a commercial glucose meter, a commonly owned electrochemical device in homes, greatly improving detection accuracy and expanding applications. Actual sample testing demonstrated the high sensitivity and selectivity of the sensor, allowing for accurate detection of sucrose in beverages. This sensing strategy can also be further expanded to a variety of analytical assays, using blood glucose meters for portable quantitative testing.
本工作基于级联酶颗粒和血糖仪开发了一种用于现场检测饮料中蔗糖浓度的传感器。通过共沉淀法制备了具有蔗糖水解能力的级联酶颗粒，其中酶的稳定性通过颗粒封装效应得到了显著增强。通过使用家庭中常用的电化学设备——商业血糖仪来定量测量蔗糖水解生成的葡萄糖，极大地提高了检测精度并扩展了应用范围。实际样品测试表明，该传感器具有高灵敏度和选择性，能够准确检测饮料中的蔗糖。这种传感策略还可以进一步扩展到各种分析测定中，使用血糖仪进行便携式定量检测。
