Simultaneous determination of hypoxanthine,inosine, inosine-5′-phosphate and adenosine-5′-phosphate with a multielectrode enzyme sensor

A multielectrode enzyme sensor for the simultaneous determination of adenosine-5′-phosphate (AMP), inosine-5′-phosphate (IMP), inosine (HXR) and hypoxanthine (HX)in fish meat was developed by assembling four enzyme sensors for AMP, IMP, HXR and HX in a flow cell. These compounds were determined from oxygen consumption according to the following reactions: AMP $\text{AD}$ IMP $\text{NT}$ HXR $\text{NP, PO}{}^{\mathrm{3?}}{}_4$ HX $\text{XO, O}{}_2$ Uric acid where AD is AMP deaminase, NT is 5′-nucleotidase, NP is nucleoside phosphorylase and XO is xanthine oxidase. Enzymes were covalently bound to a membrane prepared from cellulose triacetate, 1,8-diamino-4-aminomethyloctane and glutaraldehyde. Sensors for HX, HXR, IMP and AMP were prepared by attaching membranes of XO, XONP, XO NPNT, and of XONPNT and AD, respectively, to four oxygen electrodes. Samples extracted from sea bass, bream, flounder, abalone and arkshell were analyzed within 5 min, from the simultaneous response curves of the four electrodes. Results obtained by the multisensor system were in good agreement with those determined by each single electrode.