Quantification of L-Tartrate in Wine by Stopped-Flow Injection Analysis Using Immobilized D-Malate Dehydrogenase and Fluorescence Detection.
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- TSUKATANI Tadayuki
- Biotechnology and Food Research Institute, Fukuoka Industrial Technology Center
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- MATSUMOTO Kiyoshi
- Institute of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Sciences, Graduate School Kyushu University
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Abstract
A stopped-flow injection system with an immobilized enzyme reactor is proposed for the quantification of L-tartrate in wine. L-Tartrate was oxidized using the secondary activity of D-malate dehydrogenase (D-MDH), which was immobilized on aminopropyl-controlled pore glass beads with glutaraldehyde. NADH produced by D-MDH reaction was detected fluorometrically at 460 nm (excitation at 340 nm). The calibration graph was linear over the range 0.01 - 1.20 mM with a correlation coefficient of 0.999 when the stopped-time was 180 s. The relative standard deviation for ten measurements was 0.81% at the 1.0 mM level. The sample throughput was 12 h-1. The results obtained by the proposed method and an HPLC method are in good agreement with each other. The D-MDH reactor was stable for one month when used daily under the optimal conditions.
Journal
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- Analytical Sciences
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Analytical Sciences 16 (3), 265-268, 2000
The Japan Society for Analytical Chemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390001204258450304
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- NII Article ID
- 130004440234
- 10004705518
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- NII Book ID
- AA10500785
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- COI
- 1:CAS:528:DC%2BD3cXitFegtbY%3D
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- ISSN
- 13482246
- 09106340
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- NDL BIB ID
- 5312269
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed