Preparation of Glucose Sensor Based on Keggin Type Polyoxometalate/Conducting Polymer Composite for Use in Food Industry

Abstract

In continuous monitoring and control systems as required by automation, biosensors are greatlyadvantageous with their precision, stability, ease of use and response rates. In this study, a newamperometric glucose sensor has been fabricated based on a composite film prepared byelectrochemical polymerization of carbazole derivative with having free amino group in presence ofthe Keggin type polyoxometalate (POM) anion, (nBu4N)3[PW9O34(tBuSiOH)3], in order to meet theneeds of the sector. The enzymatic biosensor was prepared by immobilizing the Glucose Oxidase(GOx) enzyme to the surface modified with the POM/PAAC composite. Biosensor preparation andworking conditions were optimized and analytical characterizations was carried out. Theamperometric response of the POM/PAAC-GOx modified electrode versus varying concentrationsof glucose was studied at a potential value of ?0.7 V (Ag/AgCl). When the data obtained from thesesurfaces can be prepared in a short time, it was determined that they are sensitive to the presence ofglucose in food samples such as cola and fruit juice. One of the innovations of this study is theshortening of the response time and the easy preparation of the biosensor. In addition to highlinearity, short response time and long shelf life advantages in determining the glucose content infoods, it is thought that it will be an economical alternative with its easy preparation, ease ofapplication and time and chemicals gain in measurements.