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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.