Goriushkina T. Development and optimization of amperometric biosensors for analysis of main components of wine and must

The object - enzymatic decomposition of ethanol, glycerol, glucose and lactate which is accompanied by accumulation of electroactive products. The aim of the work was development of enzyme amperometric biosensors for analysis of ethanol, glycerol, glucose and lactate and optimization of its analytical characteristics for real samples of wine and must analysis. Methods - electrochemical and biochemical methods (study of passing of enzymatic reactions); voltammetric method; methods of covalent and non-covalent enzyme immobilization; high-efficiency liquid chromatography; densitometry method. Results and novelty - high effectiveness of usage of platinum electrodes SensLab in the capacity of transducers during development of amperometric biosensor for wine analysis was shown. Amperometric biosensor for glycerol detection was developed in the first time on the basis of immobilized glycerol oxidase and its working characteristics were comprehensively studied. Possibility of usage of enzyme flavocytochrome b2 for creation of stable amperometric biosensor for lactate analysis was demonstrated. Analytical characteristics of amperometric biosensors based on immobilized alcohol oxidase, glucose oxidase and lactate oxidase for analysis of ethanol, glucose and lactate respectively were improved which allowed carrying out analysis in wine products. The method of quantitative determination of the key components in wine - ethanol, glucose and lactate - by using biosensors was developed. Determination of these compounds in 23 types of wine and in must was performed. A high correlation between results obtained by using of developed biosensors and data of traditional analytical methods was shown (R=0,999 for glucose analysis, R=0,989 for lactate analysis, R=0,975 for ethanol analysis). The developed laboratory prototypes of biosensors can be used in wine industry for selective determination of the components of wine materials during fermentation processes and for quality control of wines as well as in food, pharmaceutical industries, clinical diagnostics etc.