用茶叶多酚氧化酶生物传感器测定茶多酚(英文)

从鲜茶叶中提取多酚氧化酶,与氧电极偶合制成酶传感器,以焦性没食字酸子酸为底物,研究了激活剂浓度、缓冲介质、体系pH、操作温度等对响应性能的影响,测得对茶多酚响应的酶动力学方程为R(mV/S)=17.35C/(3.058+C)(C:g/L),米氏常数为3.06g/L,响应的线性范围为1.5～9.4g/L,用于茶叶样品与茶多酚制品中茶多酚含量的测定,结果与国家标准方法的相符。从而为茶多酚含量的测定建立了一种生物传感新方法。

Determination of Tea Polyphenols using Tea Polyphenoloxidase Biosensor

The tea polyphenoloxidase biosensor was constructed by coupling an oxygen gas-diffusion electrode with a tea polyphenoloxidase membrane prepared from fresh tea leaves. The effects of the activation reagent, buffer medium, pH and temperature on the responses to pyrogallic acid were investigated. The responses were sensitive to catechol, pyrogallic acid and tea polyphenols. Under optimum conditions the linearity range of dynamic response to standard tea polyphenols was 1.5 ～9.5g/L, the Michaelis Equation was R(mV/S)= 17.35C/(3.058+C) (C: g/L), and the Michaelis constant was 3.06g/L. Results achieved by means of the biosensor for determination of the total content of polyphenols in tea samples were consistent with those achieved by means of the national standard method.