Xanthine (3,7-dihydro-purine-2,6-dione) is produced by the destruction of guanine and hypoxanthine and is present in most tissues and body fluids, such as blood and urine. Xanthine can be used not only as an indicator of inborn metabolic disorders and diseases, such as hyperuricemia, gout, xanthinuria, and renal failure, but it is also regarded as a major criterion when monitoring the freshness of meat in the food industry, for example fish meat 1, 2. According to the literature, several analytical methods can be employed for xanthine determination such as, electrochemical biosensors based on immobilized xanthine oxidase (XOD) as well as high performance liquid chromatography (HPLC) 3, mass spectrometry 4, capillary electrophoresis 5, enzymatic colorimetric 6. All these mentioned methods used to determine xanthine are often complicated and very costly and in some cases sensitivity, selectivity, stability and repeatability are not good.