1. Amperometric determination of xanthine in tea, coffee, and fish meat with graphite rod bound xanthine oxidase
- Author
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Devi, R., Narang, J., Yadav, S., and Pundir, C.S.
- Subjects
Graphite ,Meat ,Detectors ,Molybdenum compounds ,Coffee ,Oxidases ,Adsorption ,Iron compounds ,Purines ,Chemistry - Abstract
A method is described for construction of an amperometric xanthine biosensor based on graphite rod modified through adsorption of xanthine oxidase. Enzymatically produced [H.sub.2][O.sub.2] from xanthine was split into 2[H.sup.+] + [O.sub.2] + [2e.sup.-] at 0.6 V and the current was measured, which was directly proportional to xanthine concentration ranging from 1 x [10.sup.-7] to 6 x [10.sup.-7] M with a detection limit of 1 x [10.sup.-7] M. The biosensor exhibited optimum response within 35 sec at pH 7.0 and 35°C. It was employed for determination of xanthine in tea leaves (0.9 x [10.sup.-5] - 2.5 x [10.sup.-5] mmol/g), coffee powder (3.2 µmol/g) and fish meat (90 mmol/g). The content of xanthine in fish meat increased 6.5 times with its storage at room temperature during 15 days. The enzyme electrode could be reused 200 times during the span of 30 days, when stored in reaction buffer at 4°C. Keywords: xanthine, xanthine oxidase, xanthine biosensor, amperometric determination, graphite rod, tea leaves, coffee powder, fish meat. DOI: 10.1134/S1061934812030045, Xanthine (3,7-dihydropurine-2,6-dione) present in most body tissues and fluids is generated from guanine by guanine deaminase and hypoxanthine by xanthine oxidase. Determination of xanthine level in blood and tissue is [...]
- Published
- 2012
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