Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes
Monitoring of beef aging using a two-line flow injection analysis biosensor consisting of putrescine and xanthine electrodes
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使用由腐胺和黄嘌呤电极组成的两线流动注射分析生物传感器监测牛肉老化
DOI：
10.1016/0963-9969(95)00062-3
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发表时间：
1995
期刊：
影响因子：
--
通讯作者：
Y. Asano
中科院分区：
文献类型：
--
作者：
Y. Yano;Nobuko Miyaguchi;Mino Watanabe;Toyoo Nakamura;Takeshi Youdou;Jinkichi Miyai;M. Numata;Y. Asano
开发了一种两线流动注射分析（FIA）生物传感器，可以同时检测细菌腐败和老化进程。该FIA生物传感器由腐胺氧化酶固定电极和黄嘌呤氧化酶固定电极作为检测器组成。腐胺电极测量细菌产生的腐胺和尸胺，黄嘌呤电极测量随着老化在肉类中积累的次黄嘌呤和黄嘌呤。该系统的分析条件设定如下；流速，1毫升/分钟；水浴温度，30℃；流动缓冲液，0.1 M 磷酸盐缓冲液（pH 7.0）；腐胺电极注射量，200 μl；黄嘌呤电极进样量，40 μl；和测量周期，2 分钟。标准溶液的线性关系在腐胺电极中为 20 至 800 nmol/ml，在黄嘌呤电极中为 0.1 至 3.0 μmol/ml。标准溶液的变异系数，腐胺电极为 2.14%，黄嘌呤电极为 2.83%。试样溶液的变异系数分别为3.22%和3.76%。该两线 FIA 生物传感器应用于 0、5 和 10 °C 下储存的真空包装牛肉。可以在所有温度下监测老化进程，并且可以在 5 和 10 °C 出现腐臭气味之前检测到细菌腐败。然而，在0℃下储存过程中并没有出现腐臭气味，也没有检测到腐胺和尸胺。因此，该 FIA 生物传感器被证实可用于 5 和 10 °C 牛肉老化的质量控制，但不适用于 0 °C。
A two-line flow injection analysis (FIA) biosensor was developed which can simultaneously detect bacterial spoilage and the progress of aging. This FIA biosensor was composed of a putrescine oxidase immobilized electrode and a xanthine oxidase immobilized electrode as detectors. The putrescine electrode measures putrescine and cadaverine which are produced by bacteria, and the xanthine electrode measures hypoxanthine and xanthine which accumulate in meat with aging. The analytical conditions for this system were set as follows; flow rate, 1 ml/ min; water bath temperature, 30 °C; flow buffer, 0.1 M phosphate buffer (pH 7.0); injection volume for putrescine electrode, 200 μl; injection volume for xanthine electrode, 40 μl; and measurement cycle, 2 min. The linear relationship for standard solution was between 20 and 800 nmol/ml in the putrescine electrode and between 0.1 and 3.0 μmol/ml in the xanthine electrode. The coefficients of variation in standard solutions were 2.14% with the putrescine electrode and 2.83% with the xanthine electrode. The coefficients of variation values in the specimen solution were 3.22% and 3.76%, respectively. This two-line FIA biosensor was applied to the vacuum-packed beef stored at 0, 5 and 10 °C. The progress of aging could be monitored at all temperatures, and the bacterial spoilage could be detected before the appearance of putrid odor at 5 and 10 °C. However, at 0 °C the putrid odor did not appear during storage, and neither putrescine nor cadaverine was detected. Thus, this FIA biosensor was confirmed to be useful for the quality control of beef aging at 5 and 10 °C, but not at 0 °C.