Biosensors for food analysis

The current state of biosensor technology in food safety is discussed. An amperometric biosensor for the determination of L-lysine in food is described. Common electrochemical interferences, like acetaminophen and ascorbic acid have zero response at an applied potential of +100 mV. After optimisation, classic substrate interferences of the enzyme by L-ornithine, L-arginine and L-phenylalanine are reduced to below 4% of the L-lysine response. Thus, the L-lysine (protein) content of foods can be almost specifically determined following rapid microwave digestion of the product.