Determination of biogenic amines with an electrochemical biosensor and its application to salted anchovies |
| |
| Affiliation: | 1. Laboratorio di Alimenti, Istituto Superiors di Sanità, Viale Regina Elena-00161, Roma, Italy;2. Dipartimento di Biologia, III Università di Roma, Via Ostiense-00146, Roma, Italy;3. Dipartimento di Scienze e Tecnologie Chimiche, Università di Tor Vergata, Via della Ricerca Scientifica-00133, Roma, Italy;1. Institute of Petrochemistry and Catalysis, Russian Academy of Sciences, 450075 Ufa, Russian Federation;2. A. E. Arbuzov Institute of Organic and Physical Chemistry, Kazan Scientific Center, Russian Academy of Sciences, 420088 Kazan, Russian Federation;3. Bashkir State University, 450076 Ufa, Russian Federation;1. Department of Chemistry, Polatl? Faculty of Science and Letters, Ankara Hac? Bayram Veli University, 06900 Ankara, Turkey;2. Department of Chemistry, Faculty of Science, Ankara University, 06100 Ankara, Turkey;1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China;2. School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan Province 410114, China;1. School of Pharmacy, China Medical University, Shenyang, 100122, China;2. Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, 100021, China;3. Department of Pharmacy, The First People’s Hospital of Longquanyi District, Chengdu, 610100, China |
| |
| Abstract: | This paper describes the assembling and optimization of an electrochemical biosensor for the determination of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, spermine, tryptamine) commonly present in food products, and its application to salted anchovy samples. Variations of the amine content in anchovies during ripening time were measured both with the biosensor and ion chromatography with integrated pulsed amperometric detection (IC-IPAD). The probe is based on a platinum electrode which senses the hydrogen peroxide produced by the reaction catalysed by the enzyme diamine oxidase (DAO), purified from commercial seeds of cicer and immobilized on the electrode surface. Parameters such as enzyme immobilization and pH have been studied and optimised in order to obtain similar sensitivity for all the amines tested. The immobilization of the enzyme on a nylon-net membrane, using glutaraldehyde as cross-linking agent, and phosphate buffer at pH 8.0 were selected. The detection limit was 5 × 10?7 mol litre?1. The linear range common to the amines tested was observed from 1 × 10?6 to 5 × 10?5 mol litre?1. The effect of potentially interfering compounds was also evaluated. Underivatized biogenic amines such as putrescine, cadaverine, histamine, tyramine and spermidine were also detected with the IC-IPAD method. Changes in the concentration of biogenic amine content in salted anchovy samples, measured with the biosensor and IC-IPAD methods, exhibited the same trend and demonstrated that the biosensor is a useful tool to monitor the variation of the total amine content in fish during storage. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
