Simultaneous determination of hypoxanthine, inosine, inosine-5′-phosphate and adenosine-5′-phosphate with a multielectrode enzyme sensor
1984; Elsevier BV; Volume: 164; Linguagem: Inglês
10.1016/s0003-2670(00)85625-1
ISSN1873-4324
AutoresEtsuo Watanabe, Shunsuke Tokimatsu, Kenzo TOYAMA, Isao Karube, Hideaki Matsuoka, Shuichi Suzuki,
Tópico(s)Aquaculture Nutrition and Growth
ResumoA multielectrode enzyme sensor for the simultaneous determination of adenosine-5′-phosphate (AMP), inosine-5′-phosphate (IMP), inosine (HXR) and hypoxanthine (HX)in fish meat was developed by assembling four enzyme sensors for AMP, IMP, HXR and HX in a flow cell. These compounds were determined from oxygen consumption according to the following reactions: AMP AD IMP NT HXR NP, PO3−4 HX XO, O2 Uric acid where AD is AMP deaminase, NT is 5′-nucleotidase, NP is nucleoside phosphorylase and XO is xanthine oxidase. Enzymes were covalently bound to a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane and glutaraldehyde. Sensors for HX, HXR, IMP and AMP were prepared by attaching membranes of XO, XONP, XO NPNT, and of XONPNT and AD, respectively, to four oxygen electrodes. Samples extracted from sea bass, bream, flounder, abalone and arkshell were analyzed within 5 min, from the simultaneous response curves of the four electrodes. Results obtained by the multisensor system were in good agreement with those determined by each single electrode.
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