Enzyme sensor for hypoxanthine and inosine determination in edible fish

Summary An enzyme sensor for hypoxanthine (Hx) and inosine (HxR), consisting of an enzyme membrane and an oxygen electrode, was constructed, Xanthine oxidase (XO) and nucleoside phosphorylase (NP) were both immobilized on a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane and glutaraldehyde. The enzyme sensor responded to Hx and HxR in the presence of phosphate, while it responded only to Hx in the absence of phosphate. A linear correlation was observed between current decrease and the concentrations of Hx and HxR in the range 0.5–2.0 mM respectively. Correlation coefficients between the present enzyme sensor and a conventional enzymatic method were 0.98 and 0.94 for Hx and HxR respectively. The standard deviation was +-1.5 M and 0.75 M for Hx and HxR respectively in 100 experiments. A simple and rapid determination of Hx and HxR in fish meat was possible within 3 min with the enzyme sensor.