24 research outputs found
Einsatz eines Enzymreaktors als HPLC-Detektor für die Bestimmung von Lebensmittelinhaltsstoffen
Analysis of Polyphenols Using Capillary Zone Electrophoresis and HPLC: Detection of Soy, Lupin, and Pea Protein in Meat Products
THE USE OF BIOSENSORS IN DETERMINATION OF DIFFERENT SUBSTANCES BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
A rapid, simple and economic method was developed, which combines the specificity
of enzymes with the high sensitivity of HPLC. Therefore sample pretreatment is reduced
to simple dilution or extraction steps.
In this work oxidases for alcohol, glucose, oxalic acid, ascorbic acid and galactose
were immobilized and used as biosensors. Food samples were fruit juices and vegetable
products, soft drinks and wine. The detection limit e.g. for oxalic acid was in the
picomol range