微生物醋酸传感器的研制

Development of the Microbial Sensor for Acetic Acid

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%.