THE EFFECT OF MEDIA PROPERTIES ON THE HORSERADISH PEROXIDASE-CATALYZED FLUOROGENIC REACTION
- 化学化工－已发表论文 
The effect of the media properties on the horseradish preoxidase-catalyzed flourogenic reaction is investigated. There existed acid-base equilibrium in the dimer product. For p-hydroxylphenolpropionic acid, the pK(a) of the product is 8.3. The product fluorescence increases with higher pH, however, longer time is needed to reach the reaction equilibrium due to the pH mismatch with the enzyme activity. Cationic micelles cetyltrimethyl ammonium bromide and cetyltrimithylammonium chloride have catalytic and enhancing effects on the reaction at the neutral pH. A more sensitive method for the determination of horseradish peroxidase is thus suggested.