Spoilage Detection with Biogenic Amine Biosensors, Comparison of Different Enzyme Electrodes

Autor:	Beáta Bóka, Marek Sebela, Diána Virág, Attila Kiss, Nóra Adányi
Rok vydání:	2011
Předmět:	Tryptamine chemistry.chemical_classification Chromatography biology Tyramine Analytical Chemistry chemistry.chemical_compound Putrescine oxidase chemistry Biogenic amine Meat spoilage Electrochemistry biology.protein Diamine oxidase Biosensor Peroxidase
Zdroj:	Electroanalysis. 24:181-186
ISSN:	1040-0397
DOI:	10.1002/elan.201100419
Popis:	Three enzyme based amperometric biosensors for biogenic amines were applied for meat spoilage monitoring. With diamine oxidase (EC 1.4.3.6), the total biogenic amine content was measured. Monoamine oxidase A (EC 1.4.3.4) was used for determination of tyramine, tryptamine and phenylethylamine content. Putrescine was selectively detected with putrescine oxidase (EC 1.4.3.10). The enzymes were separately co-immobilized on graphite electrodes with peroxidase and Os mediator (PVI7-dme-Os). A fast extraction method using special centrifugal separator was applied for pork and fish samples stored at different conditions. Although partial extraction was achieved, the results correlate with total biogenic amine content measured by HPLC method.
Databáze:	OpenAIRE
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