Study of the enhanced chemiluminescence from the luminol-horseradish peroxidase-hydrogen peroxide- p-coumaric acid system at very short times: stopped flow selective determination of p-coumaric acid in beers

p-Coumaric acid has a greater enhancing effect on the chemiluminescence of the luminol-H 2O 2-horseradish peroxidase system, at low concentration, than other phenolic acids studied. We have used this effect to study the variations of the chemiluminescent signal with luminol, hydrogen peroxide, p-cou...

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Bibliographic Details
Published in:Analytica chimica acta 1995-07, Vol.310 (3), p.399-406
Main Authors: SANCHEZ, F. G, DIAZ, A. N, GARCIA, J. A. G
Format: Article
Language:English
Subjects:
Beers
Biological and medical sciences
Chemiluminescence
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Horseradish peroxidase
Luminol
p-Coumaric acid
Phenolic acids
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Summary:p-Coumaric acid has a greater enhancing effect on the chemiluminescence of the luminol-H 2O 2-horseradish peroxidase system, at low concentration, than other phenolic acids studied. We have used this effect to study the variations of the chemiluminescent signal with luminol, hydrogen peroxide, p-coumaric acid, horseradish peroxidase concentrations and pH, using the stopped-flow technique, by monitoring the initial reaction rate. The interference effects of other phenolic acids on the enhanced chemiluminescence with p-coumaric acid (25 nM) were negligible at similar concentrations of phenolic acid. We monitored the chemiluminescence intensity at 10 s for the determination of p-coumaric acid in beers. The detection limit was ca. 0.7 nM and the linear range was 0–12.5 nM. The precision of the method, expressed as a relative standard deviation, was 2.5%.
ISSN:0003-2670
1873-4324
DOI:10.1016/0003-2670(95)00108-C