Peroxidase-based amperometric sensor for the determination of total phenols using two-stage peroxidase reactions

Young Tae Kong, Shin Ichiro Imabayashi, Kenji Kano, Tokuji Ikeda, Takashi Kakiuchi

研究成果: Article

24 引用 (Scopus)


A new method of measuring the total phenolic compounds in wine and tea is proposed. The method is based on the fact that the decreased amount of H2O2 caused by the action of peroxidase is proportional to the oxidized amount of phenolic compounds in the solution. Decrease in H2O2 was sensitively detected with a semipermeable-membrane-covered, horseradish-peroxidase-entrapped, and ferrocene-embedded carbon paste electrode. This electrode allows the detection of (+)-catechin down to 0.3 μM and the response is linear up to 15 μM. The content of total phenolic compounds in wine and tea samples determined by the present method agrees well with results obtained by the Folin-Ciocalteu method. Advantages of the proposed method over the Folin-Ciocalteu method include shorter detection time, smaller sample volume, one order of magnitude higher sensitivity, lesser degree of interference from coexisting SO2 and glucose, and applicability to colored, turbid, or colloidal samples. The method is not influenced by the oxygen level in samples. Samples require pretreatment if ascorbic acid is present.

ジャーナルAmerican Journal of Enology and Viticulture
出版物ステータスPublished - 2001 12 1


ASJC Scopus subject areas

  • Food Science
  • Horticulture