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    • 5. 发明授权
    • Enzyme-based biosensor system for monitoring the freshness of fish
    • 基于酶的生物传感器系统,用于监测鱼的新鲜度
    • US5288613A
    • 1994-02-22
    • US802698
    • 1991-12-05
    • John H. T. LuongKeith B. MaleAn L. Nguyen
    • John H. T. LuongKeith B. MaleAn L. Nguyen
    • C12Q1/00C12Q1/26C12M1/40C12Q1/64G01N27/26
    • C12Q1/005Y10S435/817
    • The present invention relates to a method for determining the degree of freshness of raw, frozen and processed edible fish by monitoring the degradation of adenine triphosphate to inosine monophosphate, inosine and hypoxanthine. This method comprises simultaneously determining, by use of a suitable amperometric electrode such as platinum vs. silver/silver chloride polarized at 0.7 V, the amount of uric acid and hydrogen peroxide resulting from the degradation of hypoxanthine by xanthine oxidase, the degradation of inosine by the combined action of nucleoside phosphorylase and xanthine oxidase and the degradation of inosine monophosphate by the combined action of nucleotidase, nucleoside phosphorylase and xanthine oxidase. Also within the scope of this invention is a method for the immobilization of nucleotidase on the walls of a polymeric tube such as polystyrene tube and the co-immobilization of nucleoside phosphorylase and xanthine oxidase on a porous polymeric membrane such as a nylon membrane.
    • 本发明涉及通过监测三磷酸腺苷对肌苷酸,肌苷和次黄嘌呤的降解来确定生的,冷冻和加工的食用鱼的新鲜度的方法。 该方法包括通过使用合适的安培数电极,例如铂与银/氯化镍在0.7V极化的同时测定由黄嘌呤氧化酶降解次黄嘌呤而产生的尿酸和过氧化氢的量,肌苷的降解由 核苷磷酸化酶和黄嘌呤氧化酶的联合作用以及通过核苷酸酶,核苷磷酸化酶和黄嘌呤氧化酶的联合作用降低单磷酸肌苷。 在本发明的范围内也是一种将核苷酸酶固定在诸如聚苯乙烯管的聚合物管的壁上并将核苷磷酸化酶和黄嘌呤氧化酶共同固定在多孔聚合物膜如尼龙膜上的方法。