Flavocytochrome 𝑏₂-Based Enzymatic Method of L-Lactate Assay in Food Products

Table 1

Bioanalytical characteristics of different methods of L-lactate assay (calculated for concentrations in the final reaction mixture).

Enzymatic methods	𝜆max, nm	𝐸, mM^−1 cm^−1	Detection limit, 𝜇M	Linear range, mM	Time of analysis, min
LDH-GPT based [24]	340	6.3	3.37	0.033–0.39	30
Flavocytochrome 𝑏2-based [20]	680	5.0	3.0	0.008–0.27	30
LO: peroxidase; ABTS based [25]	405	34	—	0.002–0.068	30
LDH based [14]	340	6.3	5.6	0.025–0.16	30
Lactate oxidase and aminoantipyrine based [26]	546	38	—	0.0003–0.099	10
Current method	525	12	2.0	0.005–0.14	20