Fiber-optic sensor for the determination of glucose using micellar enhanced chemiluminescence of the peroxyoxalate reaction

Abdel-Latif, Monzir S.; Guilbault, George G.

doi:10.1021/ac00175a005

Cited by 80 publications

(17 citation statements)

References 32 publications

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“…Th+H3O-*TH+H2O (2) TH + h V -*TH+ where hv is an excitation photon and hv' is a fluorescence emission photon. Reactions (4) and (5) represent collisional quenching, although these are not believed to be active.…”

Section: Sharma's Reaction and Substrate Induced Quenchingmentioning

confidence: 99%

“…In the present case, NADH is consumed during the quenching process to give NAD+. Thus, in a quasi-equilibrium condition = 1 + kqt[Q1 (2) where; is the radiative decay time of the fluorophore, kq is the fluorophore dynamic quenching rate and [QI is the concentration of quencher species. The equilibrium is considered to be of a quasi nature since the quenching process the quencher is consumed, and hence its concentration is time dependent.…”

Section: Sharma's Reaction and Substrate Induced Quenchingmentioning

confidence: 99%

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Substrate-induced quenching of a fluorophore and its application in biosensor development

Sharma

Quantrill

1994

SPIE Proceedings

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A novel process called substrate induced quenching (SIQ), mathematical derivation of an empirical relation describing it and based on this, a model for a dehydrogenase enzymatic system are described.. The validity of the model is shown by comparison with experimental results for the SIQ based ethanol assay involving the alcohol dehydrogenase enzyme. Various applications ofthis novel technique are discussed.

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Section: Sharma's Reaction and Substrate Induced Quenchingmentioning

confidence: 99%

Section: Sharma's Reaction and Substrate Induced Quenchingmentioning

confidence: 99%

Substrate-induced quenching of a fluorophore and its application in biosensor development

Sharma

Quantrill

1994

SPIE Proceedings

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“…The determination of glucose using micellar enhanced chemiluminescence measurement of the luminol and peroxyoxalate reactions was also investigated (19,20). Although good linearities of 3 χ ία 7 -3 χ ΐσ 4 and 3 χ ΚΤ 6 χ ΐσ 2 Μ glucose were obtained, only the peroxyoxalate system was utilized for the assay of glucose in Gatorade (Table V).…”

Section: Horseradish H 2 0 2 + Abts > 2h 2 0 + Abts (Colorless) Peroxmentioning

confidence: 99%

Biosensors for Food Analysis

Suleiman

Guilbault

1992

ACS Symposium Series

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There has been a considerable interest in developing new assays for food analysis to meet the demands of the different regulatory health agencies. Biosensors offer a new alternative due to their inherent specificity, simplicity and quick response. Selected biosensors which have been developed recently in our laboratory featuring applications in food analysis are discussed. These include enzyme electrodes and fiber optic probes for the detection and determination of various substances (fructose, glutamate, aspartame, hydrogen peroxide, glucose and sulfite). Enzyme Electrodes Based BiosensorsA Simplified Fructose Biosensor. Several procedures have been described for the selective determination of D-fructose where most of the enzymatic assays are based on the following sequential enzymatic reactions:

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“…The mechanism of enhancement of CL intensity by surfactants seemed to be the combination of these improvements [10][11][12]. Cetyltrimethylammonium bromide was used to improve the reproducibility for determination method of glucose with a fiber-optic sensor immobilized with glucose oxidase [13]. Furthermore, sodium dodecyl sulfate (SDS) was added to carrier solution of a flow injection analysis system for determination of analytes derivatized with o-phthalaldehyde.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of peroxyoxalate chemiluminescence intensity by surfactants and its application to detect detergent

Wada

Abé

Ikeda

et al. 2010

Talanta

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1 Abstract Enhancement of peroxyoxalate chemiluminescence (PO-CL) intensity by a surfactant in the H 2 O 2 /bis(2,4,6-trichlorophenyl)oxalate (TCPO)/rhodamine B system was described. The effects of 15 surfactants were evaluated by comparing the ratio of a relative CL intensity (RCI) with surfactant to that of the blank in each system. In preliminary study, H 2 O 2 /imidazole-HNO 3 buffer/TCPO/rhodamine B system was used to study the effects of surfactants on PO-CL intensity. Fourteen surfactants reduced the CL intensity at the 2% concentration, where their relative CL intensities ranged from 0.6 to 93.5%. Some of these phenomena may be caused by a notable change of pH that was occurred by adding the surfactant.Additionally, enhancement of PO-CL intensity was studied by using system 1) H 2 O 2 /TCPO/rhodamine B and 2) H 2 O 2 /imidazole-HNO 3 buffer/TCPO/ systems. In the system 1, the favorable enhancement of CL intensity (ranged from 124 to 472%) was observed with 9 surfactants at the 0.5% concentration). This result suggested that several surfactants might play a role as a catalyst in the PO-CL reaction. There was no tendency to enhance CL intensity among the surfactant types. In the system 2, the enhancement of CL intensity was also observed by adding with 11 surfactants, which might be mainly caused by the fluorescent impurities of surfactants used.Furthermore, detection of detergent commercially available was applied by using the system 1.

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Fiber-optic sensor for the determination of glucose using micellar enhanced chemiluminescence of the peroxyoxalate reaction

Cited by 80 publications

References 32 publications

Substrate-induced quenching of a fluorophore and its application in biosensor development

Substrate-induced quenching of a fluorophore and its application in biosensor development

Biosensors for Food Analysis

Enhancement of peroxyoxalate chemiluminescence intensity by surfactants and its application to detect detergent

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