An amperometric hypoxanthine biosensor based on [email protected] for determination of hypoxanthine in meat samples

Add time:09/04/2019    Source:sciencedirect.com

A xanthine oxidase (XOD) from buttermilk was immobilized covalently onto boronic acid functionalized gold coated iron nanoparticles ([email protected]) electrodeposited on pencil graphite (PG) electrode, via the boroester linkages, between free hydroxyl groups of boronic acid, α-COOH and –NH2 groups of enzyme. The surface functionalization of Fe/Au nanoparticles with boronic acid ([email protected]) on pencil graphite (PG) electrode was characterized by Fourier transform infrared (FTIR), cyclic voltammetry (CV), scanning electron microscopy (SEM), atomic force microscopy (AFM) and Electrochemical impedance spectroscopy (EIS) before and after immobilization of XOD. The biosensor exhibited optimum response within 3 s at pH 7.2 and 30 °C and linearity in the range, 0.05 μM to 150 μM for hypoxanthine with a detection limit of 0.05 μM (S/N = 3). Apparent Michaelis Menten constant (Km(app)) for hypoxanthine was 40 μM and Imax 0.125 mA. The biosensor was employed to determine hypoxanthine in fish, chicken, pork, beef meat and lost 50% of its initial activity after its 200 uses over 100 days, when stored at 4 °C.

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