Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness
Microdevice with integrated multi-enzyme sensors for the measurement of pork freshness
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DOI：
10.1016/j.snb.2016.05.074
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发表时间：
2016-11-01
影响因子：
8.4
通讯作者：
Suzuki, Hiroaki
中科院分区：
文献类型：
--
作者：
Qiu, Xiaoli;Itoh, Daisuke;Suzuki, Hiroaki
根据猪肉新鲜度的测量指标K、Ki和H值，研制了一种电化学微型猪肉新鲜度测量装置。将四个传感器集成以测量出现在定义K、Ki和H值的等式中的浓度的总和。对于标准品溶液，传感器1-4的相关系数分别为0.888、0.979、0.816和0.828。每个传感器可以在2分钟内完成一个测量。一个很好的相关性之间获得的K值测量建议的微型装置和超高效液相色谱法。基于用真实的猪肉提取物样品获得的传感器响应，在15天的储存期内，K和Ki值之间的R-2值为0.843，而K和H值之间的R-2值仅为0.807。(C)2016爱思唯尔B. V.保留所有权利。
An electrochemical microdevice for measuring pork freshness was developed based on the value of measurement indicators-K, K-i, and H. Four sensors were integrated to measure the sum of the concentrations appearing in the equations that define the K, K-i, and H values. With standard solutions, the correlation coefficients for sensors 1-4 were 0.888, 0.979, 0.816, and 0.828, respectively. Each sensor could complete one measurement in 2 min. A good correlation was obtained between the K values measured by the proposed microdevice and by ultra-performance liquid chromatography. Based on the sensor responses obtained with real pork extract samples, the R-2 value between the K and K-i values was 0.843, while that between the K and H values was only 0.807 during a 15-day storage period. (C) 2016 Elsevier B.V. All rights reserved.