Biocompatible polypyrrole-block copolymer-gold nanoparticles platform for determination of inosine monophosphate with bi-enzyme biosensor
文献类型： 外文期刊
作者： Sun, Chong 1 ; Gao, Ling 3 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Liu, Yuan 2 ; Geng, Zhiming 1 ; Xu, Weimin 1 ; Liu, Fang; 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
3.Nanjing Normal Univ, Coll Chem & Mat Sci, Jiangsu Collaborat Innovat Ctr Biomed Funct Mat, Nanjing 210023, Jiangsu, Peoples R China
4.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc, Qual & Safety Control, Nanjing 210095, Jiangsu, Peoples R China
关键词： Inosine monophosphate;Electrochemical bi-enzyme biosensor;Polypyrrole-Pluronic F127-gold;nanoparticles;Quality evalution
期刊名称：SENSORS AND ACTUATORS B-CHEMICAL （ 影响因子：7.46； 五年影响因子：6.743 ）
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收录情况： SCI
摘要： Inosine monophosphate (IMP) is considered to be an important constituent in the formation and development of meat flavor. In this paper, a bi-enzyme biosensor system for determination of IMP was developed to evaluate the freshness and quality of stored muscles. More details of preparing for polypyrrole-Pluronic F127-gold nanoparticles (PPy-F127-Au NPs) and immobilizing bi-enzyme (peroxidase and 5'-nucleotidase) on PPy-F127-Au NPs modified glassy carbon electrode (GCE) were presented. The electrochemical behaviors of the bi-enzyme biosensor were analyzed, and the concentration of IMP was determined based on the bi-enzyme biosensor response. The results of linear sweep voltammetric (LSV) and square wave voltammetry (SWV) indicated that the catalytic reaction was occurred favorably on the surface of the bi-enzyme biosensor, with a wide detection range (0.05-15 g/L) and a low detection limit of 3.85 ng/mL. The good anti-interference ability, stability and repeatability of this biosensor were also proved. The analytical results by the biosensor system did correlate well with those obtained by liquid chromatography. (C) 2016 Elsevier B.V. All rights reserved.
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