Determination of Inosine-5-Monophosphate in Fish Tissue with an Enzyme Sensor |
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| Authors: | ETSUO WATANABE KENZ TOYAMA ISAO KARUBE HIDEAKI MATSUOKA SHUICHI SUZUKI |
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| Affiliation: | Authors Watanabe and Toyama are affiliated with the Dept. of Food Engineering &Technology, Tokoyo Univ. of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo, 108, Japan. Authors Karube, Matsuoka, and Suzuki are affiliated with the Research Laboratory of Resources Utilization, Tokyo institute of Technology, Nagatuta-cho, Midori-ku, Yokohama, 227, Japan. |
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| Abstract: | An enzyme sensor for IMP consisted of immobilized enzymes and an oxygen electrode. A nucleotidase (E.C. 3.1.3.5.), nucleoside phosphorylase (E.C. 2.4.2.1.) and xanthine oxidase (E.C. 1.2.3.2.) were immobilized on a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane and glutaraldehyde. Optimum conditions for IMP determination were pH 7.8, 30°C, a flow rate of 1 ml min?1 and sample volume of 20 μl. A calibration curve for IMP was linear up to 15 mM. This sensor could be applied to the determination of IMP in meats of sea bass, mackerel, yellowfish and saurel. Good correlative results were observed between the values obtained by the sensor and the conventional method. The sensor was stable for more than 15 days at 5°C and 100 assays. |
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