Sequential Injection Lab-on-Valve System for the Determination of the Activity of Peroxidase in Vegetables

被引：13
|
作者：
Vidigal, Susana S. M. P. [1 ]
Toth, Ildiko V. [2 ]
Rangel, Antonio O. S. S. [1 ]
机构：
[1] Univ Catolica Portuguesa, Escola Super Biotecnol, CBQF, P-4200072 Porto, Portugal
[2] Univ Porto, Serv Quim Fis, REQUIMTE, Fac Farm, P-4050047 Porto, Portugal
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2010年 / 58卷 / 04期
关键词：
Sequential injection lab-on-valve; spectrophotometry; horseradish peroxidase; vegetables; thermal inactivation; INACTIVATION; INDICATOR; KINETICS; QUALITY; FROZEN; ACID;
D O I：
10.1021/jf9035113
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Horseradish peroxidase (HRP) has been broadly used and investigated for many analytical purposes; it is an enzyme that catalyzes the reduction of hydrogen peroxide in the presence of a reducing compound. The objective of this work was to develop a methodology for the spectrophotometric determination of the activity of peroxidase in vegetable extracts using a flow method with a sequential injection lab-on-valve format. The developed system is based on the reaction between hydrogen peroxide (H2O2) and 2,2-azinobis(3-ethylbenzothiazoline-6)sulfonic acid (ABTS) catalyzed by the enzyme (HRP). The method presented a sample consumption of 15 mu L per assay and a consumption of ABTS and H2O2 of 24 mu g and 12 mu g per assay, respectively. It was also possible to monitor online the thermal inactivation of peroxidase at different temperature ranges.
引用
收藏
页码：2071 / 2075
页数：5
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