Using the Tyrosinase-Based Biosensor To Determine the Concentration of Phenolics in Wine

• Autores: David E. Goodney, Todd P. Silverstein
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 90, Nº 12, 2013, págs. 1710-1712
• Idioma: inglés
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• Resumen

  • A tyrosinase-linked biosensor project described previously in this Journal has been expanded for upper-division undergraduate instrumentation courses; students use the biosensor that they fabricate to measure the concentration of phenolics in wine. The original project involved the use of a calibration curve and exposed students to the instruments and principles of electrochemical measurements. This extension, performed in three, 3-h laboratory periods, addresses three further topics of discussion: matrix effects in chemical analysis, the biochemical significance of antioxidants, and the use of statistical analysis techniques, such as the Student’s t test and ANOVA.