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微生物醋酸传感器的研制

Development of the Microbial Sensor for Acetic Acid
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摘要 从食醋发酵液中分离、筛选出同化醋酸能力强的微生物,将其固定化制备微生物膜再与氧电极结合,制成微生物醋酸传感器。实验研究表明:该传感器响应醋酸浓度线性范围约为2~30mg·L^(-1);响应时间为2~5min;25d内测定400余次,灵敏度基本不变;取食醋发酵车间空气样品进行回收率测定,结果为97.5%~105.0%。 An effective microorganism of assimilating acetic acid was separated from fermentation broth of acetic acid. The microbial membrane was prepared by immobilized microorganisms and it is at-tached to the surface of oxygen electrode to form microbial sensor for the determination of acetic acid. The linear response range of sensor is 2~30 mg/L and the response time is 2-5 min for acetic acid. The sensitivity of sensor was almost constant in 25 d and more than 400 assays. The recoveries rates for acetic acid added into samples of absorption liquor of workshop air were 97. 5%-105. 0%.
出处 《河北轻化工学院学报》 1997年第2期24-26,36,共4页
关键词 微生物传感器 测定 乙酸 传感器 浓度 microbial sensor microbial electrode determination of acetic acid
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