Measurement of Tea Catechins Using Biosensors

Abstract

Biosensors were developed for simple and rapid measurement of tea catechins. The sensor which consisted of tyrosinase-immobilized membrane and an oxygen electrode continued to have a stability problem. The sensor that uses a slice of burdock (Arctium lappa L.) as a substitute for the tyrosinase membrane was stable enough to measure the concentration of catechins in green tea infusion. When the concentrations of catechins in tea infusions were measured by this sensor, the results showed good correlation with the results of the standard method.