Development of a biosensor for the quantitative detection of 2,4,6-trichloroanisole using screen printed electrodes

Immunoassay techniques can provide a simple, practical and inexpensive method for analysis of 2,4,6-trichloroanisole (TCA). Enzyme linked immunosorbent assay (ELISA) and electrochemical techniques were investigated with the purpose of attaining high selectivity and sensitivity. Both assays incorporated a direct format for analysis of TCA using alkaline phosphatase (AP), as the labeling species. TCA has no functional groups through which linkage of enzymes or proteins can be achieved so alternative hapten molecules were developed. Molecular recognition between TCA and the antibodies that were raised against haptens whose chemical structures were similar to the target analyte was good. This was especially true for the competition between free analyte and hapten A-AP conjugate for the protein G purified polyclonal antibodies (pAb 76). ELISA results using the direct format of analysis were poor when compared to the achieved results for the electrochemical sensor. A limit of detection of 1 ng/ml (1 ppb) was achieved for the best ELISA system while a limit of detection of 29 pg/ml (29 ppt) was obtained for the electrochemical sensor. © 2003 Elsevier Science B.V. All rights reserved.

[1]  J. Frijters,et al.  FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLK , 1977 .

[2]  N. M. Griffiths,et al.  Chloroanisoles as a cause of musty taint in chickens and their microbiological formation from chlorophenols in broiler house litters. , 1974, Journal of the science of food and agriculture.

[3]  B. Brownlee,et al.  Chlorinated anisoles and veratroles in a Canadian river receiving bleached kraft pulp mill effluent. Identification, distribution, and olfactory evaluation , 1993 .

[4]  J. Stoffelsma,et al.  Identification of 2,4,6-trichloroanisole in several essential oils. , 1973, Journal of agricultural and food chemistry.

[5]  M. Sefton,et al.  The analysis of 2,4,6-trichloroanisole and other chloroanisoles in tainted wines and corks , 1996 .

[6]  N. M. Griffiths,et al.  2,3,4,6-Tetrachloroanisole Association with Musty Taint in Chickens and Microbiological Formation , 1972, Nature.

[7]  F. B. Whitfield,et al.  Simultaneous determination of 2,4,6-trichloroanisole, 2,3,4,6-tetrachloroanisole and pentachloroanisole in foods and packaging materials by high-resolution gas chromatography-multiple ion monitoring-mass spectrometry , 1986 .

[8]  A. Rapp Volatile flavour of wine: Correlation between instrumental analysis and sensory perception , 1998 .

[9]  F. B. Whitfield,et al.  Effect of relative humidity and chlorophenol content on the fungal conversion of chlorophenols to chloroanisoles in fibreboard cartons containing dried fruit , 1991 .

[10]  G. Takeoka,et al.  Analytical investigation of Rio off-flavor in green coffee , 1990 .

[11]  F. B. Whitfield Microbiology of food taints , 1998 .

[12]  T. Ramstad,et al.  Investigation of musty odour in pharmaceutical products by dynamic headspace gas chromatography , 1992 .

[13]  K. Aoyama Studies on the earthy-musty odours in natural water (IV). Mechanism of earthy-musty odour production of actinomycetes. , 1990, The Journal of applied bacteriology.

[14]  M. Herderich,et al.  Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines , 1995 .

[15]  A. Hocking,et al.  The role of fungi in the production of chloroanisoles in general purpose freight containers , 1995 .

[16]  J. Smilanick,et al.  Investigations into the origin of chloroanisoles causing musty off-flavor of raisins , 1996 .

[17]  S. Ebeler,et al.  Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry. , 1997, Journal of chromatography. A.

[18]  Patrick J. Williams,et al.  The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon , 1996 .

[19]  J. J. Figueiredo Marques,et al.  Mycobiota in Portuguese ‘normal’ and ‘green’ cork throughout the manufacturing process of stoppers , 1997, Journal of applied microbiology.

[20]  G. Reineccius,et al.  Off-flavors in foods. , 1991, Critical reviews in food science and nutrition.

[21]  A. J. Cserjesi,et al.  Methylation of pentachlorophenol by Trichoderma virgatum. , 1972, Canadian journal of microbiology.

[22]  D. Mottram Chemical tainting of foods , 1998 .

[23]  U. Fischer,et al.  Analysis of Cork Taint in Wine and Cork Material at Olfactory Subthreshold Levels by Solid Phase Microextraction , 1997 .

[24]  F. B. Whitfield,et al.  Fungi isolated from packaging materials : their role in the production of 2,4,6-trichloroanisole , 1989 .

[25]  J. Gee,et al.  Metabolism of 2,3,4,6-tetrachlorophenol by micro-organisms from broiler house litter. , 1974, Journal of general microbiology.