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Enzyme Electrodes for Food Analysis

Andrew Maines, David Ashworth and Pankaj Vadgama


Department of Medicine (Clinical Biochemistry), University of Manchester, Hope Hospital, Salford M6 8HD, UK


Article history:

Received February 10, 1996 
Accepted April 12, 1996

Key words:

food analysis, enzyme electrodes, biosensors, flow injection analysis

Summary:
Enzyme electrodes are the most extensively studied type of biosensor and their application in food sensing is an area with enormous potential for growth. This review introduces the principles of enzyme electrodes, focusing on amperometric transduction. The requirements for sensing in the food industry are discussed along with the potential for enzyme electrodes to fulfil these needs and the challenges presented by technology transfer into food applications. Approaches to construction of enzyme electrodes with respect to enzyme immobilisation and choice of electrode material are briefly described along with the most commonly employed analysis formal, flow injection analysis. Examples of enzyme electrodes described in the literature, for analysis of carbohydrates, organic acids, alcohols, additives, pesticides and fish/meal freshness are presented.

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