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Abstract：
Malic acid is a key flavour component of many fruits and vegetables. There is significant interest in technologies for monitoring its concentration, particularly in winemaking. In this review we systematically and comprehensively chart progress in the development of enzyme-based amperometric biosensors for malic acid. We summarise the components and analytical parameters of malic acid sensors that have been reported over the past four decades, discussing their merits and pitfalls in terms of accuracy, sensitivity, linear range, response time and stability. We discuss how advances in electrode materials, electron mediators and the use of coupled enzymes have improved sensitivity and minimised interference, but also uncover a trade-off between sensitivity and linear range. A particular focus of our review is the three types of malate oxidoreductase enzyme that have been used in malic acid biosensors. We describe their different properties and conclude that identifying and/or engineering superior alternatives will be a key future direction for improving the commercial utility of malic acid biosensors.
摘要：
苹果酸是许多水果和蔬菜的关键风味成分。对监测其浓度的技术有很大的兴趣，尤其是在酿酒方面。在这篇综述中，我们系统地，全面地概述了基于酶的苹果酸电流型生物传感器的开发进展。我们总结了过去四十年来报道的苹果酸传感器的成分和分析参数，在准确性方面讨论它们的优点和陷阱，灵敏度,线性范围,响应时间和稳定性。我们讨论了电极材料的进步，电子介体和偶联酶的使用提高了灵敏度，减少了干扰，但也揭示了灵敏度和线性范围之间的权衡。我们审查的一个特别重点是已用于苹果酸生物传感器的三种苹果酸氧化还原酶。我们描述了它们的不同特性，并得出结论，确定和/或设计优越的替代品将是提高苹果酸生物传感器商业实用性的关键未来方向。
