کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
744193 1644971 2016 4 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
An approach to potentiometric sensing of sugars: Baker's yeast assisted pH electrode
ترجمه فارسی عنوان
یک روش برای سنجش پتانسیومتریک قند: الکترودهای pH به کمک مخمر بیکر
کلمات کلیدی
سنسور Potentiometric؛ مخمر بیکر؛ الکترود شیشه ای PH؛ آب سیب؛ ساکارز
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


• New approach to potentiometric sensing of sugars.
• Baker's yeast assisted pH glass electrode is sensitive to sugars in complex media.
• We optimize measurement conditions and check feasibility of the method.

Rapid development of “electronic tongue” technology requires novel sensors with response toward various classes of taste substances. Potentiometric sensors gained wide acceptance for these purposes, however, they cannot provide for sensitivity toward numerous sugars, since typical carbohydrates are normally not ionized under measurement conditions. We report on feasibility study of an approach to potentiometric sensing of sugars using Saccharomyces cerevisiae (baker's yeast) as a sample modulator. The ability of the yeast to ferment sugars and proportionally increase sample acidity can be tracked with ordinary pH glass electrode and can be related to the amount of sugar in a quantitative way. We optimized measurement conditions with yeasts and demonstrated the applicability of this simple approach to quantitative sucrose determination in apple juices.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Sensors and Actuators B: Chemical - Volume 225, 31 March 2016, Pages 209–212
نویسندگان
, , ,