基于脱乙酰基魔芋葡甘聚糖固定酶的葡萄糖传感器  

Glucose sensor based on immobilizing enzyme with deacetyled konjac glucomannan

作　　者：郭晓明[1] 王根礼[1] 周祖新[1] 朱贤[1] 王荣[2] 吴霞琴[2] 

机构地区：[1]上海应用技术学院化工系,上海200235 [2]上海师范大学化学系,上海200234

出　　处：《分析试验室》2007年第10期100-103,共4页Chinese Journal of Analysis Laboratory

基　　金：上海应用技术学院青年基金(QJ2004-04)项目资助

摘　　要：制备了脱乙酰基魔芋葡甘聚糖(d-KGM)的溶胶-凝胶,用红外光谱表征了其脱乙酰基前后的结构转化。探讨了d-KGM溶胶-凝胶的制备条件对其成膜性能及酶固定化的影响。在此基础上将d-KGM用于电极表面葡萄糖氧化酶的固定,制备了相应的葡萄糖传感器,并对传感器的工作条件进行了优化。所制备的传感器灵敏度为240 nA/mmol/L,线性范围为0.1～8 mmol/L,表观米氏常数KM为19.6 mmol/L,稳定性好,寿命长。实验结果表明d-KGM是一种可用于生物传感器中酶固定化的优良材料。The deacetyled Konjac glucomannan （d-KGM） sol-gel was prepared and the structural transformation from KGM to d-KGM was confirmed by FT-IR. The effects of experimental conditions related to the preparation of d-KGM sol - gel upon the properties of d-KGM membrane and the immobilization of enzyme were investigated. Glucose biosensor had been fabricated by immobilizing enzyme with d-KGM. The linear range of biosensor was 0.1 to 8 mmol/L with a sensitivity of 240 nA/mmol/L. The apparent Michealis-Menten constant is 19.6 mmol/L. Meanwhile, the biosensor showed good stability and reproducibility for long-term use. D-KGM is a promising material for immobilizing enzyme in biosensors.

关 键 词：魔芋葡甘聚糖 脱乙酰基魔芋葡甘聚糖 溶胶-凝胶 酶固定化 葡萄糖传感器 

分 类 号：O657.1[理学—分析化学]