| 摘要 |
PURPOSE:To detect polyphenol while lowering the concentration of oxygen by employing an enzyme electrode mounting a vegetable tissue as a sensor and oxidizing polyphenol in a sample using enzyme polyphenol oxidase existing in the tissue. CONSTITUTION:A vegetable tissue is taken form the root of burdock, the fruit of banana, grape or peach, or the vegetable of yacon potato. The sample includes an extraction liquid of tea, a fruit juice, etc. The thickness of vegetable tissue is preferably set at about 0.1mm in order to shorten the response time of sensor. The measuring temperature is set lower than 40 deg.C, preferably at about 25 deg.C, while taking account of the deviatalization of enzyme in the tissue. Polyphenols cause decrease in current which is detected by means of a potentiostat. The selectivity can be modified by changing the type of vegetable from which the tissue is taken out. For example, the extraction liquid of tea can be measured using the root of burdock exhibiting high response to the principal polyphenol of tea, i.e., epigallocatechin gallate. |
