Measurement of sucrose in beverages using a blood glucose meter with cascade-catalysis enzyme particle

In this paper, we developed a sensor for on-site measuring beverage sucrose level based on cascade enzyme particles and a blood glucose meter. The cascade enzyme particles with sucrose hydrolyzing capability were prepared by co-precipitation of manganese carbonate, in which the stability of the enzymes was substantially enhanced by the particle encapsulation effect. The quantitative measurement of glucose produced by the hydrolysis of sucrose was performed using a commercial glucose meter, a commonly owned electrochemical device in homes, greatly improving detection accuracy and expanding applications. Actual sample testing demonstrated the high sensitivity and selectivity of the sensor, allowing for accurate detection of sucrose in beverages. This sensing strategy can also be further expanded to a variety of analytical assays, using blood glucose meters for portable quantitative testing.