An amperometric biosensor for the determination of pectin was construc
ted by combining orange peel tissue as a pectinesterase source with a
carbon paste alcohol electrode using alcohol oxidase. A slice of orang
e peel attached to the surface of the alcohol electrode deesterified p
ectin, the methanol generated by the reaction was monitored by the ele
ctrode. A linear response to pectin was observed in the concentration
range of 0.1 to 0.9 g l(-1). No interference from other carbohydrates
was observed.