Amperometric capsaicin biosensor based on covalent immobilization of horseradish peroxidase (HRP) on acrylic microspheres for chilli hotness determination

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• 作者：Rosmawani Mohammad^a ; ^b ; ^{rosmawani@umk.edu.my} ; ^{rosaz99@yahoo.com}Author Vitae ; Musa Ahmad^c ; ^{andong@usim.edu.my}Author Vitae ; Lee Yook Heng^b ; ^{leeyookheng@yahoo.co.uk}Author Vitae
• 关键词：Capsaicin ; Chilli hotness ; Vinyl ferrocene ; Horseradish peroxidase ; Acrylic microspheres
• 刊名：Sensors and Actuators B: Chemical
• 出版年：2017
• 出版时间：31 March 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：174-181
• 全文大小：1493 K
• 卷排序：241

文摘

The use of modified acrylic microspheres for matrix immobilization of HRP enzyme and vinyl ferrocene as a mediator had been successfully developed. This study revealed that an amperometric capsaicin biosensor fabricated from these materials provided a good linear range, storage stability, reproducibility, and low detection limit. This biosensor was successfully applied for evaluation of chilli hotness in chilli fruit sample, as well as in comparison with a standard method that employed the HPLC method.