Development of a disposable pyruvate biosensor to determine pungency in onions (Allium cepa L.)

被引：31

作者：

Abayomi, LA ^{[1
]}

Terry, LA ^{[1
]}

White, SF ^{[1
]}

Warner, PJ ^{[1
]}

机构：

[1] Cranfield Univ, Plant Sci Lab, Bedford MK45 4DT, England

来源：

BIOSENSORS & BIOELECTRONICS | 2006年 / 21卷 / 11期

关键词：

meldolas blue; fresh produce; quality assurance; sweet onions;

D O I：

10.1016/j.bios.2005.10.024

中图分类号：

Q6 [生物物理学];

学科分类号：

071011 ;

摘要：

A disposable prototype pyruvate biosensor was constructed using pyruvate oxidase immobilised on mediated meldolas blue electrodes to determine pungency in onions (Allium cepa L.). The optimum operating potential was +150mV (versus Ag/AgCl). A strong correlation between the biosensor response and untreated onion juice of known pyruvate concentration 2-12 mu mol/g fresh weight (FW) was demonstrated. The biosensor was able to differentiate between low and high pungency onions. The detection limit using 1 unit of pyruvate oxidase was 1-2 mu mol/g FW. Optimum concentrations of co-factors TPP, FAD and MgSO4 comprising the enzyme cocktail were determined as being 0.04, 0.1 and 30 mm, respectively. (c) 2005 Elsevier B.V. All rights reserved.

引用

页码：2176 / 2179

页数：4

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