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Use of Enzyme Electrodes at a Low Temperature and its Effect on Stability

 

作者: Motohiko Hikuma,   Hiroshi Matsuoka,   Minoru Takeda,   Yasuhiko Tonooka,  

 

期刊: Analytical Letters  （Taylor Available online 1993）
卷期: Volume 26, issue 2  

页码: 209-221

 

ISSN:0003-2719

 

年代: 1993

 

DOI:10.1080/00032719308017379

 

出版商: Taylor & Francis Group

 

关键词: Enzyme electrode;Lactate oxidase;Alcohol oxidase;Pyruvate oxidase;Xanthine oxidase

 

数据来源: Taylor

 

摘要:

The long-time stability of enzyme electrodes consisting of immobilized enzyme and an oxygen probe was examined at 30°C and 15∼20°C (the sensitivity was 60% of that found at 30°C). The lactate (based on oxidase fromPediococcussp.) and the alcohol (based on oxidase fromPichia pastoris) electrodes were stable for more than 14 days at 15∼16°C, but for 2∼3 days at 30°C. As to the pyruvate and the hypoxanthine electrodes, the rapid loss of the stability was prevented by reducing the operational temperature from 30°C to 18∼20°C.

 

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