ATP荧光传感器在食品中的应用  

ATP Fluorescence Sensor Applications in Food

作　　者：吴巨贤[1,2] 石晓艳[3] 王焰红 黄和[1] 王小明[1,4] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江5240082 [2]珠海元朗食品有限公司工程技术研发中心,广东珠海519000 [3]东北农业大学农学院,黑龙江哈尔滨150000 [4]广东省华海糖业发展有限公司,广东湛江524132

出　　处：《食品研究与开发》2011年第5期171-173,共3页Food Research and Development

摘　　要：由于ATP荧光仪具有贮存稳定性高、分离回收容易、可多次重复使用、操作连续可控、工艺简便等一系列优点,使其在食品中的应用越来越广泛。本文首先对ATP生物发光法传感器原理及优缺点进行了介绍,其次总结了国内外获得荧光酶的研究进展,再次综述了其在食品领域的应用情况,最后对ATP荧光传感器应用前景作了进一步展望。Due to ATP fluorescence spectrometer with a high storage stability, easy separation and recovery can be used repeatedly, operating continuously controllable, process simplicity and a series of advantages to the application in the food more and more widely. Firstly, principle of ATP bioluminescence assay and the advantages and disadvantages of the sensor was introduced. Secondly, this paper summarized recent developments and current status of research in obtained luclferase. Again, we reviewed the field of its application in food .In the end, the paper also prospected its future application in food science summarized.

关 键 词：荧光酶 食品 ATP荧光 传感器 

分 类 号：TP212[自动化与计算机技术—检测技术与自动化装置]