- 07.10.2025 08:51
TulSU scientists know how to test the quality of beverages
Scientists from Tula State University took part in a project that resulted in the development of miniature test strips for a quick test of the quality of beverages. These test strips allow the immediate determination of glucose, alcohol, starch, and lactic acid content in products such as liquor and dairy products, replacing time-consuming laboratory methods.
Unlike traditional tests, which require complex procedures, the new strips are based on amperometric biosensors. They respond to changes in conductivity when interacting with the analyzed substances, ensuring fast and accurate results.
A key feature of the development by TulSU and international partners is a four-channel biosensor capable of simultaneously analyzing four components. The sensors are based on a unique polymer composition with bovine serum albumin and an organic dye that reliably captures enzymes making the analysis highly sensitive. This enables detection of even minimal concentrations of substances: glucose (from 0.035 mmol/L), alcohol (from 2.3 mmol/L), lactic acid (from 15 mmol/L), and starch (from 2 mg/L).
According to Anna Sergeyevna Kharkova, senior researcher at the TulSU Laboratory of Biologically Active Compounds and Biocomposites, the main advantage of the new technology is the lack of need for additional chemical reagents, which simplifies the process and increases reliability.
Vyacheslav Alekseyevich Arlyapov, head of the Biocomposites Laboratory, emphasized that the development addresses key challenges: stabilizing enzymes and establishing direct contact with the electrode for repeated and accurate analysis.
The test strips have already undergone experimental testing on food products with parallel control by gas chromatography and capillary electrophoresis, confirming their high accuracy and reliability.
This innovative solution opens up new possibilities for the rapid quality control of food and alcoholic products, as well as for the rapid verification of beverage composition by end users, which is important for preventing poisoning and ensuring safe consumption.
