Pillar[5]arene Based Non-Enzymatic and Enzymatic Tyramine Sensor

In this study, non-enzymatic and enzymatic tyramine sensors were prepared by using P[5]A as a surface modification material. P[5]A, which belongs to the group of ionic liquids, enables the development of a biocompatible and stable electroactive electrode surface. In the modification process, P[5]A dispersed in gelatin solution was dropped on a glassy carbon electrode (GCE). In the preparation of enzymatic sensor, tyrosinase (TYR) was immobilized by used glutaraldehyde as a cross-linker on P[5]A modified GCE surface. Surface morphology and electrochemical behavior of P[5]A modified GCE was investigated by scanning electron microscope (SEM), cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Experimental conditions such as pH, working potential and P[5]A amount were optimized as GCE/Gel/P[5]A and GCE/Gel/P[5]A/TYR. Under optimum experimental conditions, linear working ranges of GCE/Gel/P[5]A and GCE/Gel/P[5]A/TYR was 8.0 × 10
^-8
1.5 × 10
^-6
M with LOD of 4.0 × 10
^-8
M and 1.6 × 10
^-6
4.2 × 10
^-5
M with LOD of 5.0 × 10
^-7
M, respectively. These sensors showed a lower detection limit, high selectivity and good repeatability for tyramine. Analytical applicability of non-enzymatic and enzymatic sensor was examined by tyramine analysis and recovery studies in the sauerkraut sample.