食品科学

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有机相纳米辣根过氧化物酶传感器法测定植物油的过氧化值

王丽然,张媛媛,李书国*   

  1. 河北科技大学生物科学与工程学院,河北 石家庄 050018
  • 出版日期:2014-10-25 发布日期:2014-11-07
  • 基金资助:

    国家自然科学基金面上项目(20876165);河北省教育厅科技项目(2009329)

An Organic Phase Horseradish Peroxidase Sensor Based on Nanomaterials for the Determination of Peroxide Value in Vegetable Oils

WANG Li-ran, ZHANG Yuan-yuan, LI Shu-guo*   

  1. College of Biological Science and Engineering, Hebei University of Science and Technology, Shijiazhuang 050018, China
  • Online:2014-10-25 Published:2014-11-07

摘要:

研究有机相CS-FC/HRP/MWCNTs酶传感器的制备及其在植物油过氧化值测定中的应用。通过循环伏安法研究了HRP感器在二氯乙烷0.1 mol/L的氯化锂溶液中对脂质过氧化物的电催化作用,该酶传感器的电极过程属于表面电化学控制过程而非蛋白质扩散控制过程;利用电镜扫描技术研究发现该酶传感器修饰膜层内部形成有利于酶电化学催化反应三维的微网格结构,所制备的酶传感器具有良好的稳定性和重复性。过氧化月桂酰在该酶传感器上的催化还原峰电流增量与其在2.5×10-6~3.0×10-5 mol/L浓度范围内呈良好的线性关系,y =0.108 5x-0.354 8,R2=0.992 3,最低检测限为2.0×10-7 mol/L(RSN=3)。该方法应用于实际大豆油、玉米油等样品的过氧化值测定,其结果与国家标准中碘量法的测定结果一致,而且精度和准确度高于碘量法,所需油样少,检测速度快,不受油样颜色影响,该方法可用于过氧化值的快速、准确测定。

关键词: 有机相酶传感器, 多壁碳纳米管, 植物油, 过氧化值测定

Abstract:

An organic phase chitosan-ferrocene horseradish peroxidase multiwalled carbon nanotubes (CS-FC/HRP/
MWCNTs) enzyme sensor for the determination of peroxide value of vegetable oils was studied. The catalytic effect of
CS-FC/HRP/MWCNTs enzyme sensor on the electrochemical reduction of lipid hydroperoxide in organic phase was
investigated by cyclic voltammetry. The mechanism of the redox process of lauroyl peroxide and HRP was expounded.
The electrode process of CS-FC/HRP/MWCNTs enzyme-based sensor was typically controlled by the electrochemical
reaction on the electrode surface, instead of the diffusion of HRP protein. The micro-grid structure in three dimensions
which facilitated electrocatalytic reaction of enzyme sensor was observed by scanning electron microscopy technique (SEM).
The increase in catalytic reduction current of lauroyl peroxide at the CS-FC/HRP/MWCNTs enzyme sensor was linearly
correlated with substrate concentration in the range of 2.5 × 10-6 -3.0 × 10-5 mol/L (y = 0.108 5x – 0.354 8, R2 = 0.992 3).
Meanwhile, the limit of detection of this enzyme sensor was 2.0 × 10-7 mol/L (RSN = 3). The developed method was applied
to the determination of peroxide value of soybean oil and grapeseed oil, and the results well agreed with those obtained by
the classical iodometric titration method. Being more precise and accurate than iodometric titration method, it is a practical
method for rapid determination of peroxide value in vegetable oils.

Key words: organic phase enzyme sensor, multi-walled carbon nanotube, vegetable oil, determination of peroxide value

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