生物传感器在食品分析中的发展与应用。

Developments and applications of biosensors in food analysis.

作者信息

Luong J H, Bouvrette P, Male K B

机构信息

Biotechnology Research Institute, National Research Council Canada, Montreal, Quebec, Canada.

出版信息

Trends Biotechnol. 1997 Sep;15(9):369-77. doi: 10.1016/S0167-7799(97)01071-8.

DOI:10.1016/S0167-7799(97)01071-8

PMID:9293036

Abstract

The food industry needs suitable analytical methods for process and quality control; that is, methods that are rapid, reliable, specific and cost-effective in their provision of information about physical and chemical characteristics of food. Apart from a few important analytes, such as sugars, alcohols, amino acids, flavours and sweeteners, food applications mainly focus on the determination of contaminants. However, very few biosensors play a prominent role in food processing or quality control. Considerable effort must be made to develop biosensors that are inexpensive, reliable, and robust enough to operate under realistic conditions.

摘要

食品工业需要适用于过程控制和质量控制的分析方法，即能够快速、可靠、特异且经济高效地提供食品物理和化学特性信息的方法。除了少数重要的分析物，如糖类、醇类、氨基酸、香料和甜味剂外，食品应用主要集中在污染物的测定上。然而，在食品加工或质量控制中，很少有生物传感器发挥突出作用。必须付出相当大的努力来开发价格低廉、可靠且坚固耐用、足以在实际条件下运行的生物传感器。