Quantification of ethanol using a luminescence system derived from Photobacterium leiognathi

Abstract

We established a method based on a luminescence system driven by NADH conversion to quantitatively detect ethanol in alcoholic beverages. NADH produced by an ADH-catalyzed enzymatic reaction was used as an indicator to directly quantify luminescence in vitro. A strong linear relationship (R² = 0.9942) was observed between the luminescence intensity and ethanol concentration over a range of 0.002–0.1 mol L⁻¹, providing a detection limit of 1.43 × 10⁻⁴ mol L⁻¹ for ethanol. This system has advantages such as rapid detection, high specificity, and repeatability in operation; therefore, it could be an advantageous alternative method for accurate quantification of ethanol content in beer, and may be suitable for other applications in the food industry.