Development and Application of An Ethanol Biosensor Label

• Main Authors: Ssu- Jung Wu, 吳思蓉
• Other Authors: Shaun Chen
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/01252229966439788907

碩士 === 輔仁大學 === 食品營養學系 === 92 === This study aimed to develop a biosensor label using enzymes to detect ethanol gas content in package, that a benefit of non-destructive determination was accomplished. Alcohol oxidase, peroxidase and coloring agent, 2,6-dichloroindophenol (DCIP) were employed and constructed on a porous carrier (including filter paper, methyl cellulose and thin layer chromatography sheet (TLC)). The label was then used to monitor ethanol gas content in package during storage. Results indicated that enzyme reagent reacted with ethanol, and then caused DCIP turning from blue to purple red. Among the three carriers, the color change (E) was found more uniform and stable on the ethanol biosensor label made of TLC sheets. The rate of color change was in association with the ethanol content, the color change on the label took 30 min to complete at 0.05 % ethanol; as the ethanol content increased 10 folds, the process completed in 12 min. The color change was also governed by temperature, the extent of E was greater at 25oC compared to 4oC. Improvement of stability for color development was achieved by adding 30% glycerol and 1% Bovine Serum Albumin in the enzyme reagent solution, and significant increase in the extent of color development and color retention were obtained. The ethanol biosensor label found to be sufficient to detect 0.01-0.02% ethanol gas. At 70-80%RH the activity of biosensor label remained after 6 hr, however, only up to 4 hr at 90-100%RH. The developed ethanol biosensor label constructed using enzymes and coloring agent may provide a novel method for the real-time indication of food quality.