Cyanide determination in fruit brandies by an amperometric biosensor with immobilised Saccharomyces cerevisiae

被引：0
|
作者：
Željka Filipović-Kovačević
Miroslav Mikšaj
Dean Šalamon
机构：
[1] Faculty of Food Technology and Biotechnology,
[2] University of Zagreb,undefined
[3] Croatia ,undefined
[4] Podravka d.d.,undefined
[5] Koprivnica,undefined
[6] Croatia,undefined
来源：
European Food Research and Technology | 2002年 / 215卷
关键词：
Biosensor Cyanide Saccharomyces cerevisiae;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
A microbial sensor consisting of immobilised Saccharomyces cerevisiae and an oxygen electrode was applied to determine cyanide content in samples of fruit brandies. The results obtained by biosensor measurements were compared by ISE-potentiometry. The average recovery was 97.8% with standard deviation of 6.8%. This microbial sensor was reused for hours daily (strongly depending on the determined total cyanide concentration).
引用
收藏
页码：347 / 352
页数：5
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