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Anal Sci ; 25(7): 919-23, 2009 Jul.
Article in English | MEDLINE | ID: mdl-19609033

ABSTRACT

Carbon nanotube (CNT) gel, which is composed of a mixture of single-wall CNT, an ionic liquid, and a thermostable D-proline dehydrogenase (D-Pro DH) immobilized electrode was utilized for the determination of D-amino acids (DAAs) in food samples. When a critical comparison with CNT, Ketjen Black (KB), and carbon powder (CP) was also carried out, the CNT/D-Pro DH immobilized electrode showed the highest sensitivity and the lowest detection limit of D-proline. In addition, the CNT/D-Pro DH immobilized electrode was applied to detection of DAAs in rice wine and vinegar samples. The concentrations of DAAs in rice wine and vinegar samples were 0.0210 +/- 0.0001 and 0.55 +/- 0.05 mmol L(-1), respectively.


Subject(s)
Amino Acids/analysis , Amino Acids/chemistry , Biosensing Techniques/methods , Ionic Liquids/chemistry , Nanotubes, Carbon/chemistry , Proline Oxidase/metabolism , Acetic Acid/chemistry , Electric Conductivity , Electrochemistry , Electrodes , Enzyme Stability , Enzymes, Immobilized/chemistry , Gels , Oryza , Surface Properties , Temperature , Wine/analysis
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