Enzymatic determination of zinc in vegetables using apocarbonic anhydrase | Zendy

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Enzymatic determination of zinc in vegetables using apocarbonic anhydrase

Author(s) -

Demir Nazan,

Demir Yaşar

Publication year - 2004

Publication title -

phytochemical analysis

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.574

H-Index - 72

eISSN - 1099-1565

pISSN - 0958-0344

DOI - 10.1002/pca.791

Subject(s) - chemistry , zinc , enzyme , biochemistry , chromatography , environmental chemistry , food science , organic chemistry

A new enzymatic method has been developed to determine trace amounts of Zn 2+ in vegetables. The basis of the method is that apocarbonic anhydrase regains its activity in proportion to the concentration of Zn 2+ present in solution. Bovine carbonic anhydrase was puried from erythrocyte haemolysate by afnity chromatography and the bound Zn 2+ removed by dialysis of puried enzyme against a solution of pyridine‐2, 6‐dicarboxylic acid. Pure (100%) apoenzyme was obtained. The concentration of Zn 2+ in vegetable samples was determined using the enzymatic method and by atomic absorption spectroscopy. Determinations made using the two methods were not signicantly different one from another. Copyright © 2004 John Wiley & Sons, Ltd.

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