Concentration-step amperometric sensor of l-ascorbic acid using cucumber juice
Concentration-step amperometric sensor of l-ascorbic acid using cucumber juice
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DOI：
10.1016/0003-2670(91)85086-8
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发表时间：
1991-12
影响因子：
6.2
通讯作者：
S. Uchiyama;Yoshihiro Umetsu
中科院分区：
文献类型：
--
作者：
S. Uchiyama;Yoshihiro Umetsu
用黄瓜汁浸渍的碳毡薄层作为抗坏血酸氧化酶的酶溶液，用浓缩阶跃安培法测定L-抗坏血酸。将稀释的果汁添加到碳毡的顶部，并测量由酶反应引起的降低的电流峰。采用过滤、离心分离的方法制备黄瓜汁。抗坏血酸浓度在2.5 × 10 - 4 ~ 1.6 × 10 - 3 M范围内，峰电流与抗坏血酸浓度成正比。所得结果与液相色谱法一致。
l-Ascorbic acid was determined by concentration-step amperometry using a thin layer of carbon felt impregnated with cucumber juice as an enzyme solution of ascorbate oxidase. The dilute fruit juice was added on top of the carbon felt and the decreased current peak caused by the enzymatic reaction was measured. The cucumber juice was prepared by filtration and centrifugal separation. The peak current was proportional to the concentration ofl-ascorbic acid in the concentration range 2.5 × 10−4–1.6 × 10−3M. The results obtained were in fairly good agreement with those obtained by liquid chromatography.