In this paper, it has been demonstrated that Au(III) is able to act instead of O2 in the oxidase enzymatic reaction, so that it becomes reduced to purple gold nanoparticles (AuNPs). The plasmon band (at 540 nm) can be used as the analytical signal. Tyramine has been determined using its enzymatic reaction with tyramine oxidase (TAO). The kinetic of the AuNP formation has been studied in the light of both the Avrami equation for crystallization and the Finke-Watsy mechanism for AuNP nucleation and growth. The effects of the Au(III), TAO and tyramine concentrations on the corresponding kinetic constants have been investigated. Working at room temperature, under optimal conditions (phosphate buffer pH 7.0, TAO 0.5 U.mL-1 Au(III) 1 mM), the linear response ranges from 2.5 × 10-5 M to 3.3 × 10-4 M Tyramine (5.6% RSD) and the LOD is 2.9 × 10-6 M. Under these conditions, the signal is measured after 30 min reaction (to obtain the highest sensitivity), but this time can be significantly reduced by increasing the temperature (the reaction is finished after 4 min when working at 50 °C). The method has been applied to tyramine determination in a cheese sample with good results. The new scheme proposed in this paper can be extended, in principle, to other enzymatic methods based on oxidase enzymes. Graphical abstractTyramine is determined by measuring the plasmon band of the gold nanoparticles formed during its enzymatic reaction with Tyramine oxidase. Moreover, a mathematical model has been developed to explain the formation of the gold nanoparticles during the reaction.
Keywords: ABTS; Foodstuff; HRP; TMB; Tyramine; Tyramine oxidase.