Autor(es):
Ghica, Mariana Emilia 
; Brett, Christopher M. A.
Data: 2006
Identificador Persistente: http://hdl.handle.net/10316/8279
Origem: Estudo Geral - Universidade de Coimbra
Detalhes do Documento
Development of Novel Glucose and Pyruvate Biosensors at Poly(Neutral Red) Modif...
Descrição
Amperometric biosensors based on the corresponding oxidase enzyme with poly(neutral red) redox mediator have been developed for the determination of glucose and pyruvate. The enzymes have been immobilized on top of poly(neutral red) modified carbon film electrodes with glutaraldehyde as the cross-linking agent. The biosensors were characterized by cyclic voltammetry and by electrochemical impedance spectroscopy. The glucose biosensor exhibited a linear response in the range 90 muM to 1.8 mM with a detection limit of 22 muM and the pyruvate biosensor in the range 90 to 600 muM with a detection limit of 34 muM. The relative standard deviations were found to be 2.1% (n=3) and 2.8% (n=4) respectively. The interference effects of various compounds were also studied. The glucose content of several types of wine and the amount of pyruvate in onion and garlic were determined and the results were compared with those obtained by standard spectrophotometric methods. http://dx.doi.org/10.1002/elan.200503468
Amperometric biosensors based on the corresponding oxidase enzyme with poly(neutral red) redox mediator have been developed for the determination of glucose and pyruvate. The enzymes have been immobilized on top of poly(neutral red) modified carbon film electrodes with glutaraldehyde as the cross-linking agent. The biosensors were characterized by cyclic voltammetry and by electrochemical impedance spectroscopy. The glucose biosensor exhibited a linear response in the range 90 muM to 1.8 mM with a detection limit of 22 muM and the pyruvate biosensor in the range 90 to 600 muM with a detection limit of 34 muM. The relative standard deviations were found to be 2.1% (n=3) and 2.8% (n=4) respectively. The interference effects of various compounds were also studied. The glucose content of several types of wine and the amount of pyruvate in onion and garlic were determined and the results were compared with those obtained by standard spectrophotometric methods. http://dx.doi.org/10.1002/elan.200503468
Tipo de Documento
Artigo
Idioma Inglês
Idioma Inglês
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