Abstract：
:A potentiometric enzyme electrode for detection of hypoxanthine (Hx) in fish meat is described. The sensor was developed by entrapment of xanthine oxidase (XOD) and ferrocene carboxylic acid (Fc) into polypyrrole (PPy) film during galvanostatic polymerisation film formation. The responses for Hx were obtained in 0-05 M phosphate buffer (pH 7.1) at 0.0 mV vs Ag/AgCl (3M KCl). The optimum condition for the formation of PPy-XOD-Fc film include 0.4M PPy, 6.2U/mL XOD, 40 mM Fc, polymerisation time of 200 s and applied current density of 0-5 mA cm(-2). The sensor provides a linear response to Hx in concentration range of 5-20 μM, (r=0.998) and was successfully used for determination of Hx in fish.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lawal AT,Adeloju SBdoi
10.1016/j.foodchem.2012.07.052subject
Has Abstractpub_date
2012-12-15 00:00:00pages
2982-7issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01166-1journal_volume
135pub_type
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