Position: Home > Articles > RESEARCH ON THE ENZYME-BIOSENSOR FOR DETECTING FISH FRESHNESS
China Animal Health Inspection
2006,23
(1)
28-29+40
检测鱼肉新鲜度的酶生物传感器的研制
作 者：
刘国艳;袁庆;柴春彦
单 位：
上海交通大学农业与生物学院
关键词：
鱼肉新鲜度;次黄嘌呤;酶传感器
摘 要：
为探索检测鱼肉新鲜度的快速、灵敏、方便的检测方法,本实验将生物化学技术和传感技术相结合,研制出了通过检测鱼肉中次黄嘌呤含量而间接检测鱼肉新鲜度的酶传感器。结果表明,所研制的仪器及相应的检测方法稳定性、重现性良好,目前最低检测限可达0.15mg/L,检测时间在5分钟以内,检测成本每个样品5元,而且该传感器成本低廉,体积小、携带方便、操作简单,完全能满足现场检测的需要。
译 名：
RESEARCH ON THE ENZYME-BIOSENSOR FOR DETECTING FISH FRESHNESS
作 者：
Liu GuoYan,Yuan Qing,Chai ChunYan
关键词：
fish freshness ; hypoxanthine ; enzyme-biosensor
摘 要：
To search an analytical method for quick testing the fish freshness, the biochemistry and sensor technique was used and an enzyme sensor was developed. The fish freshness was indirectly evaluated by detecting the content of hypoxanthine with the enzyme sensor. The results showed that the enzyme sensor was stable and sensitive, and its minimum detectable limit reached 0.15mg/kg. It took less than 5 minutes to test one sample. The cost for detecting one sample was only 5 yuan RMB. The sensor was characterized by small size, easy and simple operation and high sensitivity, and can be used on the spot in practice.
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