Multicolor colormetric biosensor of hypoxanthine determination for fish freshness evaluation based o

来源 :2016中加分析化学研讨会(CCACC2016) | 被引量 : 0次 | 上传用户：wpaghq

【摘要】

：

Hypoxanthine (Hx) is a important product of ATP degradation during fish spoilage which can be catalysed by xanthine oxidase (XOD) to form uric acid (UA) and H2O2.

【作者】

：

Yue Lin Xiaoming Ma Longhua Guo Zhenyu Lin

【机构】

：

Key Laboratory of Analysis & Detection Technology for Food Safety (Fuzhou University)

【出处】

：

2016中加分析化学研讨会(CCACC2016)

【发表日期】

：

2016年3期

【关键词】

：

Fish freshness Hypoxanthine GNRs Visualization

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　　Hypoxanthine (Hx) is a important product of ATP degradation during fish spoilage which can be catalysed by xanthine oxidase (XOD) to form uric acid (UA) and H2O2.

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Multicolor colormetric biosensor of hypoxanthine determination for fish freshness evaluation based o

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