适用于发酵生产过程的谷氨酸微生物传感器的研制  

Study on L-Glutamate Microbial Sensor Used in The Fermentation Process,

作　　者：杨庆玲[1] 毕可万[1] 金凤燮[2] 

机构地区：[1]中科院大连化学物理研究所 [2]大连轻工业学院

出　　处：《食品与发酵工业》1991年第6期22-25,39,共5页Food and Fermentation Industries

摘　　要：采用夹层法将内含L-谷氨酸脱羧酶的大肠杆菌固定于聚脂(PET)膜与硅橡胶膜之间,并将此与CO_2电极复合构成L-谷氨酸微生物传感器。电极响应时间为3分钟,电极电位mv值与谷氨酸浓度对数的关系曲线在50～6000mg/L成线性关系。传感器的最低检测限为10mg/L,使用寿命可达两周以上。该电极的贮存性能良好,4℃贮存近两个月,未见其响应值下降。电极对浓度为800mg/L试样重复测定11次,其变异系数为0.13％。The L-glutamate microbial sensor consists of a carbon dioxide sensor and immobilized E. Coli. (which contains L-glutamate decarboxylase) sandwiched between the PET membrane and silicon rubber membrane. Calibration plots of mv measurement vs. Logarithmic concentration of L-glutamate are linear in the range of 50-6000mg/L with 3 min. sample introduction period. The lower detection limit of the sensor is 10 mg/L. The sensor can be used continually for more than 2 weeks. It exhibited good storage characteristics at 4℃ and the decrease of the response was not observed 2 months later. The coefficient of variation (VC) of 11times measurements at the concentration of 800 mg/L is 0. 13%.

关 键 词：生物传感器 L-谷氨酸 发酵过程 

分 类 号：TP212[自动化与计算机技术—检测技术与自动化装置]