A L-ascorbic acid biosensor based on ascorbate oxidase has been developed. The enzyme was extracted from the mesocarp of cucumber (Cucumis sativus) by using 0.05 mol L phosphate buffer, pH 5.8 containing 0.5 mol L NaCl. After the dialysis versus phosphate buffer 0.05 mol L pH 5.8, the enzyme was immobilized onto nylon net through glutaraldehyde covalent bond. The membrane was coupled to an O 2 ...
