Home Medizin Der Graphen-Biosensor ermöglicht eine genaue Beurteilung der Fleischfrische

Der Graphen-Biosensor ermöglicht eine genaue Beurteilung der Fleischfrische

von NFI Redaktion

The freshness of animal meat is a key characteristic of its quality and safety. With advanced technology that allows food to be preserved over longer periods, meat can be shipped around the world and consumed long after an animal’s death. With the global rise in meat consumption, there is also an increasing demand for effective aging measures.

Despite technological advancements that enable meat to be kept fresh for as long as possible, certain aging processes are inevitable. Adenosine triphosphate (ATP) is a molecule produced during respiration and is responsible for supplying cells with energy. When an animal stops breathing, ATP synthesis also ceases and the existing molecules deteriorate into acid, which initially affects the taste and then the safety. Hypoxanthine (HXA) and xanthine are intermediate steps in this transition. Assessing their presence in meat indicates its freshness.

In AIP Advances, researchers from the Vietnam Academy of Science and Technology, VNU University of Science, Hanoi University of Science and Technology, and the Russian Academy of Sciences developed a biosensor using zinc oxide nanoparticle-modified graphene electrodes to measure HXA. The team demonstrated the sensor’s effectiveness with pork.

While there are currently many HXA detection methods, they can be costly and time-consuming and require specialists.

„Compared to modern food testing methods such as high-performance liquid chromatography, gas chromatography, mass spectrometry, atomic and molecular spectroscopy, and nuclear magnetic resonance spectroscopy, biosensors like our sensor offer superior advantages in terms of time, portability, high sensitivity, and selectivity.“

Ngo Thi Hong Le, Author

The sensor is made from a polyimide film that is transformed into porous graphene with a pulsed laser. The added zinc oxide nanoparticles attract the HXA molecules to the electrode surface. When HXA interacts with the electrode, it oxidizes and transfers its electrons, causing the electrode voltage to increase. The linear relationship between HXA and the voltage increase allows for a simple determination of the HXA content.

To evaluate the sensor’s performance, the researchers tested solutions with known amounts of HXA. After outstanding results, the researchers tested the biosensor’s practicality with pork loins purchased from a supermarket. The sensor operated with over 98% accuracy, a favorable detection range, and a low detection limit.

„Pork is the most consumed meat in Vietnam,“ said Le. „Therefore, monitoring the quality of pork is one of the important requirements in our country’s food industry, which is why we gave it priority.“

This biosensor can be used to assess not only pork but also any meat product.


Amerikanisches Institut für Physik


Le, NTH, et al. (2024) Nicht-enzymatischer elektrochemischer Sensor basierend auf ZnO-Nanopartikeln/porösem Graphen zum Nachweis von Hypoxanthin in Schweinefleisch. AIP-Fortschritte. doi.org/10.1063/5.0190293.

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