Amperometric bienzymatic biosensor in flow injection analysis system for determination of aspartame in foods

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2023-06-03 DOI:10.1007/s10068-023-01347-5

Tanaporn Tangtawewipat, Saipin Thanachasai

引用次数: 0

Abstract

An amperometric bienzymatic biosensor was developed for the determination of aspartame in a flow injection analysis (FIA) system, consisting of two enzyme reactor columns packed with immobilized α-chymotrypsin (CHY) and alcohol oxidase (AOX) beads and a hydrogen peroxide electrode, connected in series. The CHY and AOX were separately immobilized on glutaraldehyde (GA)-activated beads through covalent bonding. The biosensor fabrication and operational conditions were optimized. The optimal fabrication conditions were: 2% GA with 120 min activation time; and 250 U/mL CHY and 100 U/mL AOX, with 180 min enzyme immobilization time. The optimal operational conditions were a flow rate of 0.5 mL/min and pH 8.0 at room temperature. The developed biosensor showed linearity over the aspartame concentration range 0.01–1.2 mM, with a detection limit of 0.005 mM. The developed biosensor was satisfactorily applied for detecting aspartame in beverage samples without any excessive pretreatments.

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流动注射分析系统中安培双酶生物传感器测定食品中的阿斯巴甜

本研究开发了一种安培生物酶生物传感器，用于在流动注射分析（FIA）系统中测定阿斯巴甜，该传感器由两个酶反应柱组成，反应柱中分别装有固定化的α-胸腺胰蛋白酶（CHY）和酒精氧化酶（AOX）珠子以及一个过氧化氢电极，两个反应柱串联连接。CHY 和 AOX 通过共价键分别固定在戊二醛（GA）活化珠上。对生物传感器的制造和操作条件进行了优化。最佳制造条件为2% GA，活化时间 120 分钟；250 U/mL CHY 和 100 U/mL AOX，酶固定时间 180 分钟。最佳操作条件为 0.5 mL/min 的流速和室温下 8.0 的 pH 值。所开发的生物传感器在 0.01-1.2 mM 的阿斯巴甜浓度范围内呈线性关系，检测限为 0.005 mM。所开发的生物传感器无需任何过多的预处理就可用于检测饮料样品中的阿斯巴甜，效果令人满意。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.