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Amperometric determination of tyramine in sauce and beer by epoxy resin biocomposite membrane bound tyramine oxidase

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Abstract

A method is described for construction of an amperometric biosensor for specific determination of tyramine, using black gram tyramine oxidase immobilized covalently on an epoxy resin membrane. The biosensor had optimum response within 10 s at pH 8.5 and 35 °C. A linear relationship was observed between tyramine concentrations and current (mA) in the range of 0.24 to 3.47 mg/dL. The biosensor was employed for determination of tyramine in beer and sauce. The detection limit of sensor was 0.24 mg/dL. The mean analytical recovery of added tyramine (0.5 and 1.0 mg/dL) was 97.3 ± 2.3 and 95.9 ± 3.4%. Within and between batch coefficient of variation were 5.1 and 5.34%, respectively. Enzyme electrode showed 35% loss in its initial activity after its regular use over a period of 2 months. The biosensor has the advantage that it does not suffer from leaching of enzyme and measures tyramine specifically.

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Acknowledgments

The authors are thankful to Head, Department of Chemistry, M.D.U. Rohtak, for providing Scanning Electron Microscope facility for this study.

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Authors and Affiliations

  1. Department of Biochemistry, Maharishi Dayanand University, Rohtak, Haryana, 124001, India

    Suman Lata, Sandeep Yadav, Rachna Bhardwaj & C. S. Pundir

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  1. Suman Lata
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  2. Sandeep Yadav
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  3. Rachna Bhardwaj
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  4. C. S. Pundir
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Correspondence to C. S. Pundir.

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Lata, S., Yadav, S., Bhardwaj, R. et al. Amperometric determination of tyramine in sauce and beer by epoxy resin biocomposite membrane bound tyramine oxidase. Sens. & Instrumen. Food Qual. 5, 104–110 (2011). https://doi.org/10.1007/s11694-011-9117-5

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  • DOI: https://doi.org/10.1007/s11694-011-9117-5

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