ABSTRACTAn enzyme sensor for IMP consisted of immobilized enzymes and an oxygen electrode. A nucleotidase (E.C. 3.1.3.5.), nucleoside phosphorylase (E.C. 2.4.2.1.) and xanthine oxidase (E.C. 1.2.3.2.) were immobilized on a membrane prepared from cellulose triacetate, 1,8‐diamino‐4‐aminomethyloctane and glutaraldehyde. Optimum conditions for IMP determination were pH 7.8, 30°C, a flow rate of 1 ml min−1and sample volume of 20 μl. A calibration curve for IMP was linear up to 15 mM. This sensor could be applied to the determination of IMP in meats of sea bass, mackerel, yellowfish and saurel. Good correlative results were observed between the values obtained by the sensor and the conventional method. The sensor was stable for more than 15 days at 5°C and
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