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Yue CS, Lim AK, Chia ML, Wong PY, Chin JSR, Wong WH. Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia. J Food Sci 2023; 88:650-665. [PMID: 36624628 DOI: 10.1111/1750-3841.16404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2022] [Revised: 10/31/2022] [Accepted: 11/14/2022] [Indexed: 01/11/2023]
Abstract
In this study, an improved dansyl-chloride derivatization technique using a microwave synthesizer was used for the qualitative and quantitative analyses of biogenic amine in the fresh meat samples. The derivatization technique was optimized in terms of temperature, reaction time, and spinning speed. The derivatization method together with a validated reversed-phase HPLC-DAD method was used for the determination of biogenic amines in chicken, beef, and mutton sold in the wet market. The results of the analyses showed that tryptamine, putrescine, and histamine were generally detected in all the three types of meat. Higher levels of histamine were found in chicken and beef. However, low levels of histamine were observed in mutton. Tyramine was either detected low or moderate in all the three types of meat. The biogenic amines of the fresh meat sold in the wet market is generally higher than the reported values. The mechanisms of biogenic amines-dansyl-chloride formation were investigated and proposed. PRACTICAL APPLICATION: The biogenic amine derivatization method was improved. The improved derivatization method can be potentially used for various food products beside meats for routine biogenic amine analyses due to its fast analysis time and simplicity. High levels of biogenic amines were generally found in the meat sold in the wet markets. However, proper handling of the raw meat can reduce the risk of infection.
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Affiliation(s)
- Chen Son Yue
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Ah Kee Lim
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Meow Lin Chia
- Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Pei Yin Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Joey Siew Rey Chin
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
| | - Weng Hang Wong
- Department of Physical Science, Faculty of Applied Sciences, Tunku Abdul Rahman University of Management and Technology, Kuala Lumpur, Malaysia
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2
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Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses. Molecules 2022; 27:molecules27238194. [PMID: 36500285 PMCID: PMC9740775 DOI: 10.3390/molecules27238194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
Abstract
Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997−0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53−1.88 and 5.13−6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.
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3
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Chen Y, Chen H, Gong F, Yang F, Jiang Q, Xu Y, Xia W. A comparison of eating safety and quality of live and dead freshwater crayfish (Procambarus clarkii) at different stages. Food Res Int 2022; 159:111630. [DOI: 10.1016/j.foodres.2022.111630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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4
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Sun Y, Ai Y, Yao F, Mao F, Wang X, Zhang Y, Guo F, He Y, Liu J, Zhang N. Characterization of Biogenic Amines in Seven Kinds of Traditional Chinese Animal Medicines by High Performance Liquid Chromatography with Precolumn Derivatization. JOURNAL OF ANALYTICAL CHEMISTRY 2022. [DOI: 10.1134/s1061934822010166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Designed 3D N-doped magnetic porous carbon spheres for sensitive monitoring of biogenic amine by simultaneous microwave-assisted derivatization and magnetic-solid phase extraction. J Chromatogr A 2022; 1667:462882. [DOI: 10.1016/j.chroma.2022.462882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/30/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022]
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6
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WANG Y, XING L, LUO R, LI X, ZHANG F, LU S. Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenic amines in Xinjiang smoked horsemeat sausages. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yuan WANG
- Shihezi University, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Lijie XING
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Ruifeng LUO
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Xianyi LI
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Fei ZHANG
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
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7
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Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables. Foods 2021; 10:foods10123150. [PMID: 34945701 PMCID: PMC8700930 DOI: 10.3390/foods10123150] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/06/2021] [Accepted: 12/15/2021] [Indexed: 11/17/2022] Open
Abstract
Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by China’s National Food Safety Standards. However, only one fermented cabbage sample had a very low level of ethyl carbamate (<10 μg/kg). Otherwise, higher biogenic amines were found in the samples of fermented cabbage, fermented bamboo, and fermented mustard. Additionally, the concentration of biogenic amines in some samples exceeded the recommended limit. On the contrary, biogenic amines in fermented radish samples were relatively low. Therefore, the concentration of nitrite and biogenic amine should be closely monitored and controlled during the vegetable fermentation processes, especially for the fermentation processes of bamboo, cabbage, and mustard.
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Hu M, Dong J, Tan G, Li X, Zheng Z, Li M. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. Food Microbiol 2021; 98:103762. [PMID: 33875200 DOI: 10.1016/j.fm.2021.103762] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/25/2020] [Accepted: 02/07/2021] [Indexed: 11/29/2022]
Abstract
Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regions of China. Putrescine, tyramine, and histamine were quantitated as the most abundant BAs. According to the metagenome sequencing, the abundances and diversities of genes encoding the critical enzymes in BA production were acquired. The results showed that genes encoding arginine-, ornithine-, tryptophan-, and histidine decarboxylases were the predominant amino acid decarboxylase genes. Furthermore, 34 metagenome-assembled genomes (MAGs) were generated, of which 23 encoded at least one gene involved in BA production. Genetic analysis of MAGs indicated genera affiliated with Enterococcus, Lactobacillus-related, and Lactococcus were the major histamine-synthesizing bacteria, and tyrosine may be utilized by Bacillus, Chryseobacterium, Kurthia, Lysinibacillus, Macrococcus, and Streptococcus to product tyramine. The critical species involved in two putrescine-producing pathways were also explored. In the ornithine decarboxylase pathway, Lactobacillus-related and Veillonella were predicted to be the main performers, whereas Sphingobacterium and unclassified Flavobacteriaceae were the dominant executors in the agmatine deiminase pathway. The present study not only explained the BAs formation mechanism in sufu but also identified specific bacteria used to control BAs in fermented soybean products.
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Affiliation(s)
- Min Hu
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China; Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou, 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, 510650, China.
| | - Jun Dong
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Guiliang Tan
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China.
| | - Xueyan Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Ziyi Zheng
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Mei Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
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9
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Li X, He Y, Yang W, Mu D, Zhang M, Dai Y, Zheng Z, Jiang S, Wu X. Comparative analysis of the microbial community and nutritional quality of sufu. Food Sci Nutr 2021; 9:4117-4126. [PMID: 34401063 PMCID: PMC8358361 DOI: 10.1002/fsn3.2372] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 05/13/2021] [Accepted: 05/14/2021] [Indexed: 12/20/2022] Open
Abstract
Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single-strain fermentation (SF), and mixed-strain fermentation (MF). Microbial species, amino acids, and fatty acids were identified to investigate dynamic changes in nutritional quality and microbial flora in sufu. The results showed that the number of microbial species in NF sufu was the highest (n = 284), whereas that in SF sufu was the lowest (n = 194). Overall, 153 microbial species were found in all three types of sufu. Relative abundance analysis also revealed that Tetragonococcus, Bacillus, Acinetobacter, and Staphylococcus were the main bacteria in sufu. However, there was a large number of harmful bacteria such as Enterococcaceae in NF sufu. The levels of various nutrients were low in SF sufu, whereas the contents of protein and soy isoflavones were higher in NF and MF sufu. Seventeen kinds of amino acids were detected, comprising seven essential amino acids and ten other amino acids. The contents of essential amino acids and essential fatty acids were higher in MF sufu than the other two types, resulting in its high nutritional value. The sufu produced through the three fermentation methods differed significantly (p < .05) in terms of microbial flora and nutritional quality.
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Affiliation(s)
- Xingjiang Li
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Ying He
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Wei Yang
- Tianjin Agricultural UniversityTianjinChina
| | - Dongdong Mu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Min Zhang
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Yilong Dai
- Anhui Bagongshan Bean Foods Product Co.ShouxianChina
| | - Zhi Zheng
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Shaotong Jiang
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
| | - Xuefeng Wu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefei, Anhui ProvinceChina
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10
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Venkatesh S, Yeung CC, Li T, Lau SC, Sun QJ, Li LY, Li JH, Lam MHW, Roy VAL. Portable molecularly imprinted polymer-based platform for detection of histamine in aqueous solutions. JOURNAL OF HAZARDOUS MATERIALS 2021; 410:124609. [PMID: 33257120 DOI: 10.1016/j.jhazmat.2020.124609] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 11/15/2020] [Accepted: 11/16/2020] [Indexed: 06/12/2023]
Abstract
Histamine, which is a naturally occurring chemical in seafood, is known to cause undesirable inflammatory response when consumed in large amounts. Histamine is produced in unsafe amounts in colored seafood when improperly stored for just a few hours. Food and health regulatory bodies across the world have guidelines limiting the amount of histamine in fresh as well as processed seafood. Conventional histamine detection is performed in testing labs, which is a slow process and results in bottlenecks in the seafood supply-chain system. A system to rapidly detect the seafood histamine levels on site is very desirable for seafood suppliers. Herein, we describe an impedance-based histamine detection sensor built on a flexible substrate that can detect histamine in the range of 100-500 ppm. Moreover, our sensor discriminates histamine in the presence of DL-histidine and other biogenic amines, with the selectivity provided by molecular imprinting technology. As a proof of concept, a smartphone controlled, portable semi-quantitative histamine sensing device was fabricated that gave out reliable testing results for histamine in different test solutions as well as for real seafood. We believe this technology can be extended towards determination of other food contaminants in aqueous solutions.
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Affiliation(s)
- Shishir Venkatesh
- State Key Laboratory for Millimeter Waves and Department of Material Science & Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China; Portalyze Point of Care Limited, Hong Kong Science and Technology Park, Pak Shek Kok, Hong Kong, China
| | - Chi-Chung Yeung
- Portalyze Point of Care Limited, Hong Kong Science and Technology Park, Pak Shek Kok, Hong Kong, China; Department of Chemistry, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Tan Li
- State Key Laboratory for Millimeter Waves and Department of Material Science & Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Siu Chuen Lau
- State Key Laboratory for Millimeter Waves and Department of Material Science & Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China; Portalyze Point of Care Limited, Hong Kong Science and Technology Park, Pak Shek Kok, Hong Kong, China
| | - Qi-Jun Sun
- State Key Laboratory for Millimeter Waves and Department of Material Science & Engineering, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Ling-Yi Li
- Xiamen Innov Information Technology Co. Ltd., Xiamen, Fujian, PR China
| | - Jin Hua Li
- Fisheries College, Jimei University, Xiamen, Fujian, PR China
| | - Michael H W Lam
- Department of Chemistry, City University of Hong Kong, 83 Tat Chee Avenue, Kowloon, Hong Kong, China
| | - Vellaisamy A L Roy
- James Watt School of Engineering, University of Glasgow, G12 8QQ, United Kingdom.
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11
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Pei X, Hu J, Song H, Zhang L, Lv Y. Ratiometric Cataluminescence Sensor of Amine Vapors for Discriminating Meat Spoilage. Anal Chem 2021; 93:6692-6697. [PMID: 33886259 DOI: 10.1021/acs.analchem.1c00034] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The freshness of meat has always been the focus of attention from consumers and suppliers for health and economic reasons. Usually, amine vapors, as one of the main components of the gas produced in the process of meat spoilage, can be used to monitor meat spoilage. Here, a new ratiometric cataluminescence (CTL) sensor based on energy transfer was developed to identify amine vapors and monitor meat freshness. After Tb doping, amine vapors exhibit a dual-wavelength (490 and 555 nm) property of CTL signals when reacted on the surface of Tb-doped La2O2CO3, and the ratio of I555 to I490 (R555/490) is a unique value for a given analyte within a wide range of concentrations. To illustrate the new sensor, 15 amine vapors were successfully identified using R555/490, including homologues and isomers. Besides, this sensor was used to monitor four meats, and the freshness of meats can be distinguished by cluster analysis successfully. Moreover, further discussion of energy-transfer phenomena and influence factors has facilitating effects on exploring the mechanism of energy transfer at the gas-solid interface.
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Affiliation(s)
- Xueyu Pei
- Key Laboratory of Green Chemistry & Technology, Ministry of Education, College of Chemistry, Sichuan University, Chengdu, Sichuan 610064, China
| | - Jiaxi Hu
- Analytical & Testing Center, Sichuan University, Chengdu, Sichuan 610064, China
| | - Hongjie Song
- Key Laboratory of Green Chemistry & Technology, Ministry of Education, College of Chemistry, Sichuan University, Chengdu, Sichuan 610064, China
| | - Lichun Zhang
- Key Laboratory of Green Chemistry & Technology, Ministry of Education, College of Chemistry, Sichuan University, Chengdu, Sichuan 610064, China
| | - Yi Lv
- Key Laboratory of Green Chemistry & Technology, Ministry of Education, College of Chemistry, Sichuan University, Chengdu, Sichuan 610064, China.,Analytical & Testing Center, Sichuan University, Chengdu, Sichuan 610064, China
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12
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Rapa M, Ciano S, Ruggieri R, Vinci G. Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis. Food Chem 2021; 355:129630. [PMID: 33770622 DOI: 10.1016/j.foodchem.2021.129630] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 12/24/2022]
Abstract
This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH• and ABTS•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.
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Affiliation(s)
- Mattia Rapa
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy.
| | - Salvatore Ciano
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Roberto Ruggieri
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
| | - Giuliana Vinci
- Department of Management, Sapienza University of Rome, via del Castro Laurenziano 9, Rome 00161, Italy
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Determination of Biogenic Amines in Different Parts of Lycium barbarum L. by HPLC with Precolumn Dansylation. Molecules 2021; 26:molecules26041046. [PMID: 33671270 PMCID: PMC7922342 DOI: 10.3390/molecules26041046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/14/2021] [Accepted: 02/14/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to characterize biogenic amines (BAs) in different parts of Lycium barbarum L. using HPLC with dansyl chloride derivatization, and jointly, to provide referential data for further exploration and utilization of Lycium barbarum L. The linear correlation coefficients for all BAs were above 0.9989. The limits of detection and quantification were 0.015-0.075 and 0.05-0.25 μg/mL, respectively. The relative standard deviations for the intra-day and inter-day precision were 0.66-2.69% and 0.91-4.38%. The described method has good repeatability and intermediate precision for the quantitative determination of BAs in different parts of Lycium barbarum L. Satisfactory recovery for all amines was obtained (79.3-110.3%). The result showed that there were four kinds of BAs. The highest putrescine content (20.9 ± 3.2 mg/kg) was found in the flower. The highest histamine content (102.7 ± 5.8 mg/kg) was detected in the bark, and the highest spermidine (13.3 ± 1.6 mg/kg) and spermine (23.7 ± 2.0 mg/kg) contents were detected in the young leaves. The high histamine (HIS) content in the bark may be one of the reasons why all of the parts of Lycium barbarum L., except the bark, are used for medicine or food in China. Meanwhile, the issue of the high concentration of HIS should be considered when exploiting or utilizing the bark of Lycium barbarum L.
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14
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Evaluation of biogenic amines and microbial composition in the Chinese traditional fermented food grasshopper sub shrimp paste. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109979] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Sun X, Du B, Zhao L, Jin Y, Su L, Tian J, Wu J. The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures. Food Sci Nutr 2020; 8:4472-4483. [PMID: 32884727 PMCID: PMC7455928 DOI: 10.1002/fsn3.1748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Accepted: 06/09/2020] [Indexed: 11/02/2022] Open
Abstract
The biogenic amines (BAs), water activity, pH, thiobarbituric acid-reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x-6 Lactobacillus plantarum, x3-3b L. plantarum, 30x-11 Staphylococcus pentosans, and 37x-8 S. pentosans), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2-phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x-6, x3-3b, and 37x-8 was obviously decreased at 4°C storage. The storage temperature has a significant effect on BA content (p < .05) for TYM and other BAs tested. Finally, x3-3b, 37x-6, and 37x-8 should be used to produce fermented sausages on the basis of the concentration of BAs.
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Affiliation(s)
- Xueying Sun
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Bao Du
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Lihua Zhao
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Ye Jin
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Lin Su
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Jianjun Tian
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
| | - Jing Wu
- College of Food Science and EngineeringInner Mongolia Agricultural UniversityHohhotPeople's Republic of China
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16
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Fan M, Ai Y, Zhao W, Sun Y, Liu J, Zhang N. Characterization of 10 Biogenic Amines in Male Silkworm Moth by HPLC with Precolumn Derivatization. CURR PHARM ANAL 2020. [DOI: 10.2174/1573412915666190522090831] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Biogenic Amines (BAs) are biologically active nitrogenous organic compounds
of low molecular weight, which are frequently found in a wide variety of foods, beverages
and herbs due to their toxic potential in humans. Male Silkworm Moth (MSM), a Traditional Chinese
Medicine (TCM), has been exploited and utilized as nutritious liquor based on its traditional
effects in the Chinese community.
Objective:
The objective of this study was to develop an HPLC with Dns-Cl derivatization method
for characterizing overall BAs in MSM and providing data for further evaluating its activities and
safety profiles.
Methods:
The method has acceptable sensitivity, precision, accuracy, selectivity and recovery, and was
successfully applied to the determination of the BAs contents in MSM for the first time.
Results:
In the analysis of 10 batches of MSM samples, serotonin and dopamine were not found in
detectable concentrations in any samples, and the most abundant amine found was putrescine. The
mean values of tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine,
and spermine determined in the samples were found to be 34.7 mg/ kg, 16.1 mg/ kg, 218.3
mg/ kg, 37.9 mg/ kg, 12.1 mg/ kg, 18.2 mg/ kg, 4.5mg/ kg, and 0.9 mg/ kg, respectively.
Conclusion:
The contents of BAs in 10 batches of MSM were below the maximum recommended
limits, and MSM can be used safely.
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Affiliation(s)
- Mingqin Fan
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, School of Life Science, Northwest University, 229 Taibaibei Road, Xi’an 710069, China
| | - Yun Ai
- Xi’an Institute for Food and Drug Control, Xi’an 710054, China
| | - Wenjie Zhao
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, School of Life Science, Northwest University, 229 Taibaibei Road, Xi’an 710069, China
| | - Yanni Sun
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, School of Life Science, Northwest University, 229 Taibaibei Road, Xi’an 710069, China
| | - Jianli Liu
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, School of Life Science, Northwest University, 229 Taibaibei Road, Xi’an 710069, China
| | - Ning Zhang
- Key Laboratory of Resource Biology and Biotechnology in Western China, Ministry of Education, School of Life Science, Northwest University, 229 Taibaibei Road, Xi’an 710069, China
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17
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Molaei R, Tajik H, Moradi M, Forough M. Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Fong FLY, Lam KY, San Lau C, Ho KH, Kan YH, Poon MY, El-Nezami H, Sze ETP. Reduction in biogenic amines in douchi fermented by probiotic bacteria. PLoS One 2020; 15:e0230916. [PMID: 32214369 PMCID: PMC7098599 DOI: 10.1371/journal.pone.0230916] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Accepted: 03/11/2020] [Indexed: 01/17/2023] Open
Abstract
Ecology studies showed that esophageal and gastric cancers are directly correlated with the consumption of processed foods. The carcinogenicity of traditional Chinese fermented foods such as douchi (fermented black beans or fermented black soybeans) is due to the presence of carcinogenic N-nitroso compounds, which are derived from biogenic amines. Among the various biogenic amines that can act as precursors of N-nitroso compounds, histamine and tyramine are considered to be the most toxic and are of public health concern when present in food. We have examined some douchi products on the market, and significant amounts of histamine and tyramine were found. The use of fermentation starters generated by subculturing fermented products with unknown microbiota would induce the risk of biogenic amines. As the microbiota used in fermentation is a crucial factor in determining the biogenic amines of fermented food, it is hypothesized that the possible harmful effects of douchi can be minimized through the use of fermentation starters composed of probiotic bacteria. This is the first study to investigate the potential of using probiotic bacteria in manufacturing douchi. Lactobacillus rhamnosus GG (LGG), Lactobacillus casei Shirota (LcS) and Escherichia coli Nissle 1917 (EcN) were used to ferment black beans in this study, and no tyramine was detected in black bean samples incubated with these three strains anaerobically at 37°C or 20°C. The starter culture strains, temperature and presence of oxygen during the incubation period were found to be critical to the generation of biogenic amines. The findings of this study can provide evidence-based insights and warrant further investigations on the potential of reducing the harmful compounds in food fermented with probiotic bacteria as well as the sensory evaluation of douchi fermented with probiotic bacteria.
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Affiliation(s)
- Fiona Long Yan Fong
- Department of Science and Environmental Studies, The Education University of Hong Kong, HKSAR, People’s Republic of China
| | - Ka Yam Lam
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Chun San Lau
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Kin Hei Ho
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Yeuk Hei Kan
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Mui Yee Poon
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
| | - Hani El-Nezami
- School of Biological Sciences, The University of Hong Kong, HKSAR, People’s Republic of China
| | - Eric Tung Po Sze
- School of Science and Technology, The Open University of Hong Kong, HKSAR, People’s Republic of China
- * E-mail:
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19
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Zhang W, Wang X, Yang S, Niu Q, Wu L, Li Y, Zhou J. Simultaneous quantification of five biogenic amines based on LC-MS/MS and its application in honeybee venom from different subspecies. Biomed Chromatogr 2019; 34:e4740. [PMID: 31733148 DOI: 10.1002/bmc.4740] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 10/30/2019] [Accepted: 11/03/2019] [Indexed: 11/09/2022]
Abstract
The use of honeybee venom in traditional medicine is increasing due to its unexpected beneficial effects in the treatment of diseases. In this study, a simple and environmentally friendly sample preparation procedure was developed to quantify five biogenic amines-histamine, 5-hydroxytryptamine, dopamine, adrenaline, and noradrenaline-in honeybee venom using high-performance liquid chromatography tandem mass spectrometry. The instrument and sample preparation method were optimized to achieve stable, sensitive, and accurate quantification of the five biogenic amines. The peak purities of five biogenic amines in bee venom were examined using a diode array detector to ensure that endogenous impurities will not interfere with biogenic amines during the chromatographic separation procedure. The correlation coefficient of each compound was higher than 0.998 in the range of 0.5-1000 ng/mL. The limits of detection and quantification of the developed method ranged between 0.09 and 0.17, and 0.3 and 0.59 μg/g, respectively. The average recoveries of spiked biogenic amines with different concentrations were higher than 70.95%, and the intra- and intermediate-day precisions were lower than 7.51% and 10.17%, respectively. The carry-over between each injection and the stability of the target analytes were also evaluated to ensure the effectiveness of this method. The data obtained are presented in various formats, including boxplot, heat map, and principal component analysis diagram, to visualize the differences in the biogenic amine contents of the honeybee venoms from different subspecies. This method hopes to provide the opportunity to distinguish the bee venom produced by different subspecies.
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Affiliation(s)
- Wenwen Zhang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xinran Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shupeng Yang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China.,Bee Product Quality Supervision and Testing Center, Ministry of Agriculture, Beijing, China.,Laboratory of Risk Assessment for Quality and Safety of Honeybee Products, Ministry of Agriculture, Beijing, China.,Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture, Beijing, China
| | - Qingsheng Niu
- Apicultural Science Institute of Jilin Province, Jilin, China
| | - Liming Wu
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yi Li
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China.,Bee Product Quality Supervision and Testing Center, Ministry of Agriculture, Beijing, China.,Laboratory of Risk Assessment for Quality and Safety of Honeybee Products, Ministry of Agriculture, Beijing, China.,Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture, Beijing, China
| | - Jinhui Zhou
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China.,Bee Product Quality Supervision and Testing Center, Ministry of Agriculture, Beijing, China.,Laboratory of Risk Assessment for Quality and Safety of Honeybee Products, Ministry of Agriculture, Beijing, China.,Key Laboratory of Bee Products for Quality and Safety Control, Ministry of Agriculture, Beijing, China
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20
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XIE C, ZENG H, LI J, QIN L. Comprehensive explorations of nutritional, functional and potential tasty components of various types of Sufu, a Chinese fermented soybean appetizer. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.37917] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
| | | | | | - Likang QIN
- Guizhou University, China; Key Laboratory of Agricultural and Animal Products Storage and Processing, China
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21
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Park YK, Lee JH, Mah JH. Occurrence and reduction of biogenic amines in traditional Asian fermented soybean foods: A review. Food Chem 2019; 278:1-9. [PMID: 30583348 DOI: 10.1016/j.foodchem.2018.11.045] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2018] [Revised: 10/18/2018] [Accepted: 11/08/2018] [Indexed: 11/22/2022]
Abstract
Biogenic amines are harmful substances generated during the fermentation process. Regulations on biogenic amine content in fermented foods are currently insufficient in comparison to the popularity of fermented food consumption in Asian countries. The current review evaluated the biogenic amine content of fermented soybean-based Asian foods to determine whether the food products are safe for consumption. Though the reported ranges of biogenic amine content in fermented soybean foods varied widely, most products contained biogenic amine concentrations at potentially hazardous levels. To ensure the safety of fermented soybean food products, further efforts are required in the improvement of the food manufacturing process, as well as the establishment of regulations on managing biogenic amine content.
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Affiliation(s)
- Young Kyoung Park
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae Hoan Lee
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jae-Hyung Mah
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea.
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22
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Li DW, Liang JJ, Shi RQ, Wang J, Ma YL, Li XT. Occurrence of biogenic amines in sufu obtained from Chinese market. Food Sci Biotechnol 2019; 28:319-327. [PMID: 30956843 PMCID: PMC6431343 DOI: 10.1007/s10068-018-0500-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 10/17/2018] [Accepted: 10/19/2018] [Indexed: 10/27/2022] Open
Abstract
This study aims at examining the level of biogenic amines (BAs) in different kinds of sufu commonly consumed in China. The correlation between different BAs and physical and chemical index in sufu samples was also investigated. The results proved that different processing technologies altered the distribution of BAs in commercial sufu. Total BA level was significantly correlated with salt content and pH. Some of the sufu samples in this survey contained higher levels of BAs, of which 26.6% of the samples might induce histamine poisoning, 15.6% might induce headache in virtue of phenylethylamine, and 23.4% might cause migraine and headache in virtue of tyramine. Moreover, 6.3% of the sufu samples with total BA content over 1000 mg/kg may be harmful to human health. From the food safety perspective, some sufu should not be excessively consumed daily and should be processed under strict sanitary conditions to decrease the BA level.
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Affiliation(s)
- Da-Wei Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Jing-Jing Liang
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Rui-Qin Shi
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Jie Wang
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
| | - Yan-Li Ma
- Department of Food Science, College of Food Science and Technology, Hebei Agricultural University, 2596 Lekai South Street, Baoding, 071000 Hebei Province China
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, No. 80, ChangJiang Road, Nanyang, 473000 Henan Province China
| | - Xiu-Ting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
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23
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Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi. Sci Rep 2018; 8:12567. [PMID: 30135497 PMCID: PMC6105706 DOI: 10.1038/s41598-018-30456-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 07/30/2018] [Indexed: 12/19/2022] Open
Abstract
Biogenic amines (BAs) have been reported to threaten the Douchi safety, while the BAs formation mechanism and corresponding control method have not been clarified for Douchi. The present study aims to investigate the microbial contribution to BAs in Douchi, and to find the beneficial strain for BAs control. Firstly, the BAs profiles of 15 Douchi samples were analyzed, and common 6 kinds of BAs were detected from different samples. All the samples showed the total BAs contents within the safe dosage range, while the histamine concentrations in 2 samples and β-phenethylamine in 6 samples were above the toxic level. Then, the bacterial and fungal communities were investigated by high-throughput sequencing analysis, and Bacillus and Candida were identified as the dominant bacteria and fungi genus, respectively. Furthermore, nineteen strains were selected from the dominant species of Douchi samples, including 14 Bacillus strains, 2 Staphylococcus strains, 1 Enterococcus strain and 2 Candida strains, and their BAs formation and degradation abilities were evaluated. B. subtilis HB-1 and S. pasteuri JX-2 showed no BAs producing ability, and B. subtilis GD-4 and Candida sp. JX-3 exhibited high BAs degradation ability. Finally, fermented soybean model analysis further verified that B. subtilis HB-1 and S. pasteuri JX-2 could significantly reduce BAs. This study not only contributed to understanding the BAs formation mechanism in Douchi, but also provided potential candidates to control the BAs in fermented soybean products.
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24
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Feng X, Ashley J, Zhou T, Halder A, Sun Y. A facile molecularly imprinted polymer-based fluorometric assay for detection of histamine. RSC Adv 2018; 8:2365-2372. [PMID: 35541478 PMCID: PMC9077405 DOI: 10.1039/c7ra11507e] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Accepted: 01/01/2018] [Indexed: 12/18/2022] Open
Abstract
Histamine is a biogenic amine naturally present in many body cells. It is also a contaminant that is mostly found in spoiled food. The consumption of foods containing high levels of histamine may lead to an allergy-like food poisoning. Analytical methods that can routinely screen histamine are thus urgently needed. In this paper, we developed a facile and cost-effective molecularly imprinted polymer (MIP)-based fluorometric assay to directly quantify histamine. Histamine-specific MIP nanoparticles (nanoMIPs) were synthesized using a modified solid-phase synthesis method. They were then immobilized in the wells of a microplate to bind the histamine in aqueous samples. After binding, o-phthaldialdehyde (OPA) was used to label the bound histamine, which converted the binding events into fluorescent signals. The obtained calibration curve of histamine showed a linear correlation ranging from 1.80 to 44.98 μM with the limit of detection of 1.80 μM. This method was successfully used to detect histamine in spiked diary milk with a recovery rate of more than 85%.
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Affiliation(s)
- Xiaotong Feng
- Department of Micro- and Nanotechnology, Technical University of Denmark Ørsteds Plads, DK-2800 Kgs, Lyngby Denmark +45 4525 6319
| | - Jon Ashley
- Department of Micro- and Nanotechnology, Technical University of Denmark Ørsteds Plads, DK-2800 Kgs, Lyngby Denmark +45 4525 6319
| | - Tongchang Zhou
- Department of Micro- and Nanotechnology, Technical University of Denmark Ørsteds Plads, DK-2800 Kgs, Lyngby Denmark +45 4525 6319
| | - Arnab Halder
- Department of Micro- and Nanotechnology, Technical University of Denmark Ørsteds Plads, DK-2800 Kgs, Lyngby Denmark +45 4525 6319
| | - Yi Sun
- Department of Micro- and Nanotechnology, Technical University of Denmark Ørsteds Plads, DK-2800 Kgs, Lyngby Denmark +45 4525 6319
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25
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Doeun D, Davaatseren M, Chung MS. Biogenic amines in foods. Food Sci Biotechnol 2017; 26:1463-1474. [PMID: 30263683 PMCID: PMC6049710 DOI: 10.1007/s10068-017-0239-3] [Citation(s) in RCA: 152] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 09/22/2017] [Accepted: 09/27/2017] [Indexed: 10/18/2022] Open
Abstract
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.
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Affiliation(s)
- Dara Doeun
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
| | - Munkhtugs Davaatseren
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
| | - Myung-Sub Chung
- Department of Food Science and Technology, Chung-Ang University, 4726 Seodongdae-Ro, Daedeok-Myeon, Anseong-si, Gyeonggi-do 456-756 Korea
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26
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Xu XY, Lian X, Hao JN, Zhang C, Yan B. A Double-Stimuli-Responsive Fluorescent Center for Monitoring of Food Spoilage based on Dye Covalently Modified EuMOFs: From Sensory Hydrogels to Logic Devices. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2017; 29. [PMID: 28745439 DOI: 10.1002/adma.201702298] [Citation(s) in RCA: 143] [Impact Index Per Article: 20.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 06/01/2017] [Indexed: 05/06/2023]
Abstract
Unsafe food is a huge threat to human health and the economy, and detecting food spoilage early is an ongoing and imperative need. Herein, a simple and effective strategy combining a fluorescence sensor and one-to-two logic operation is designed for monitoring biogenic amines, indicators of food spoilage. Sensors (methyl red@lanthanide metal-organic frameworks (MR@EuMOFs)) are created by covalently modifying MR into NH2 -rich EuMOFs, which have a high quantum yield (48%). A double-stimuli-responsive fluorescence center is produced via energy transfer from the ligands to Eu3+ and MR. Portable sensory hydrogels are obtained by dispersing and solidifying MR@EuMOFs in water-phase sodium salt of carboxy methyl cellulose (CMC-Na). The hydrogels exhibit a color transition upon "smelling" histamine (HI) vapor. This transition and shift in the MR-based emission peak are closely related to the HI concentration. Using the HI concentration as the input signal and the two fluorescence emissions as output signals, an advanced analytical device based on a one-to-two logic gate is constructed. The four output combinations, NOT (0, 1), YES (1, 0), PASS 1 (1, 1), and PASS 0 (0, 0), allow the direct analysis of HI levels, which can be used for real-time food-freshness evaluation. The novel strategy suggested here may be a new application for a molecular logic system in the sensing field.
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Affiliation(s)
- Xiao-Yu Xu
- China-Australia Joint Lab of Functional Molecules and Ordered Matters, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai, 200092, China
| | - Xiao Lian
- China-Australia Joint Lab of Functional Molecules and Ordered Matters, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai, 200092, China
| | - Ji-Na Hao
- China-Australia Joint Lab of Functional Molecules and Ordered Matters, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai, 200092, China
| | - Chi Zhang
- China-Australia Joint Lab of Functional Molecules and Ordered Matters, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai, 200092, China
| | - Bing Yan
- China-Australia Joint Lab of Functional Molecules and Ordered Matters, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai, 200092, China
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27
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Qiu S, Wang Y, Cheng Y, Liu Y, Yadav MP, Yin L. Reduction of biogenic amines in sufu by ethanol addition during ripening stage. Food Chem 2017; 239:1244-1252. [PMID: 28873546 DOI: 10.1016/j.foodchem.2017.07.056] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 05/16/2017] [Accepted: 07/11/2017] [Indexed: 11/16/2022]
Abstract
The aim of this study was to investigate the content of biogenic amines (BAs) in different types of sufu samples obtained from different producers, and the effect of ethanol in reducing BA levels during sufu ripening. The results showed that different manufacturing processes altered the distribution of BAs in commercial sufu. Putrescine, cadaverine, histamine, and tryptamine were the main and common BAs in red, white and grey sufu. The contents of putrescine, cadaverine, tryptamine, β-phenylethylamine and tyramine in the grey sufu of all producer brands were significantly (p<0.05) higher than those in the white and red sufu. The addition of ethanol to the dressing mixture had a significant influence in reducing the total content of BAs in laboratory-made sufu. The slight increase in polypeptide and amino nitrogen contents after the addition of ethanol indicated a reduction in the degradation of water soluble protein.
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Affiliation(s)
- Shuang Qiu
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Ying Wang
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Yongqiang Cheng
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Yan Liu
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Madhav P Yadav
- Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Lijun Yin
- Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China; Beijing Advanced Innovation Centre for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
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28
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Zhang Y, Li Y, Zhu XJ, Li M, Chen HY, Lv XL, Zhang J. Development and validation of a solid-phase extraction method coupled with HPLC-UV detection for the determination of biogenic amines in Chinese rice wine. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1172-1183. [DOI: 10.1080/19440049.2017.1317366] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ying Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao-Juan Zhu
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Min Li
- College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, China
| | - Hao-Yu Chen
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiao-Ling Lv
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Jian Zhang
- Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
- Tianjin SF-Bio Industrial Bio-Tec Co., Ltd, Tianjin, China
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29
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He Y, Zhao XE, Wang R, Wei N, Sun J, Dang J, Chen G, Liu Z, Zhu S, You J. Simultaneous Determination of Food-Related Biogenic Amines and Precursor Amino Acids Using in Situ Derivatization Ultrasound-Assisted Dispersive Liquid-Liquid Microextraction by Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8225-8234. [PMID: 27739304 DOI: 10.1021/acs.jafc.6b03536] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A simple, rapid, sensitive, selective, and environmentally friendly method, based on in situ derivatization ultrasound-assisted dispersive liquid-liquid microextraction (in situ DUADLLME) coupled with ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) using multiple reaction monitoring (MRM) mode has been developed for the simultaneous determination of food-related biogenic amines and amino acids. A new mass-spectrometry-sensitive derivatization reagent 4'-carbonyl chloride rosamine (CCR) was designed, synthesized, and first reported. Parameters and conditions of in situ DUADLLME and UHPLC-MS/MS were optimized in detail. Under the optimized conditions, the in situ DUADLLME was completed speedily (within 1 min) with high derivatization efficiencies (≥98.5%). With the cleanup and concentration of microextraction step, good analytical performance was obtained for the analytes. The results showed that this method was accurate and practical for quantification of biogenic amines and amino acids in common food samples (red wine, beer, wine, cheese, sausage, and fish).
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Affiliation(s)
- Yongrui He
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Xian-En Zhao
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Renjun Wang
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Na Wei
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Jing Sun
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources & Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Science , Xining 810001, Qinghai, People's Republic of China
| | - Jun Dang
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources & Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Science , Xining 810001, Qinghai, People's Republic of China
| | - Guang Chen
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Zhiqiang Liu
- National Center for Mass Spectrometry in Changchun & Key Laboratory for Traditional Chinese Medicine Chemistry and Mass Spectrometry of Jilin Province, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences , 5625 Renmin Street, Changchun 130022, People's Republic of China
| | - Shuyun Zhu
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
| | - Jinmao You
- Shandong Provincial Key Laboratory of Life-Organic Analysis & Key Laboratory of Pharmaceutical Intermediates and Analysis of Natural Medicine, College of Chemistry and Chemical Engineering, Qufu Normal University , Qufu 273165, Shandong, People's Republic of China
- Qinghai Key Laboratory of Qinghai-Tibet Plateau Biological Resources & Key Laboratory of Tibetan Medicine Research, Northwest Institute of Plateau Biology, Chinese Academy of Science , Xining 810001, Qinghai, People's Republic of China
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Cai K, Cai B, Xiang Z, Zhao H, Rao X, Pan W, Lei B. Low-temperature derivatization followed by vortex-assisted liquid-liquid microextraction for the analysis of polyamines in Nicotiana Tabacum. J Sep Sci 2016; 39:2573-83. [PMID: 27145427 DOI: 10.1002/jssc.201600210] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Revised: 03/29/2016] [Accepted: 04/21/2016] [Indexed: 01/12/2023]
Abstract
Polyamines are ubiquitous polycationic molecules that play a key role in many biological processes such as nucleic acid metabolism, protein synthesis, cell growth, and nicotine synthesis precursors. This work describes a rapid, sensitive, convenient, green, and cost-effective method for the determination of polyamines in Nicotiana tabacum by ultra high performance liquid chromatography with photodiode array detection. The analytes were derivatized with 3,5-dinitrobenzoyl chloride at low temperature (about 4°C) and then extracted with vortex-assisted liquid-liquid microextraction. The experimental designs based on quarter-fractional factorial design and Doehlert design were used to screen and optimize the important factors in microextraction process. Under the optimal conditions, the method was linear over 0.05-8.00 μg/mL with an r(2) ≥ 0.992 and exhibited good repeatability and reproducibility less than 6.0 and 6.9%, respectively. The limit of detection ranged between 0.013 and 0.029 μg/g. The newly developed method was successfully employed to analyze different leaf samples of Nicotiana tabacum, among which the polyamines contents were found to be very different. Moreover, tyramine, 1,3-diaminopropane, homospermidine, and canavalmine were tentatively identified with the electrospray ionization quadrupole time-of-flight mass spectrometry. To our knowledge, this is the first report of identification of canavalmine in Nicotiana Tabacum.
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Affiliation(s)
- Kai Cai
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | - Bin Cai
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | | | - Huina Zhao
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
| | - Xingyi Rao
- Tobacco Technology Promotion Station, Zunyi County Tobacco Company of Guizhou Province, Zunyi, P.R. China
| | - Wenjie Pan
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
- Upland Flue-Cured Tobacco Quality & Ecology Key Laboratory of China Tobacco
| | - Bo Lei
- Guizhou Academy of Tobacco Science, Guiyang, P.R. China
- Key Laboratory of Molecular Genetics, CNTC, Guiyang, P.R. China
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31
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Ramon-Marquez T, Medina-Castillo AL, Fernandez-Gutierrez A, Fernandez-Sanchez JF. Novel optical sensing film based on a functional nonwoven nanofibre mat for an easy, fast and highly selective and sensitive detection of tryptamine in beer. Biosens Bioelectron 2016; 79:600-7. [DOI: 10.1016/j.bios.2015.12.091] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 12/23/2015] [Accepted: 12/24/2015] [Indexed: 11/15/2022]
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32
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Sun X, Zhou K, Gong Y, Zhang N, Yang M, Qing D, Li Y, Lu J, Li J, Feng C, Li C, Yang Y. Determination of Biogenic Amines in Sichuan-Style Spontaneously Fermented Sausages. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0417-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Cai Y, Sun Z, Chen G, Liu X, You J, Zhang C. Rapid analysis of biogenic amines from rice wine with isotope-coded derivatization followed by high performance liquid chromatography-tandem mass spectrometry. Food Chem 2015; 192:388-94. [PMID: 26304364 DOI: 10.1016/j.foodchem.2015.07.024] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2014] [Revised: 04/04/2015] [Accepted: 07/07/2015] [Indexed: 11/24/2022]
Abstract
A pair of isotope-coded derivatization reagents, d0-10-methyl-acridone-2-sulfonyl chloride (d0-MASC, light form) and d3-10-methyl-acridone-2-sulfonyl chloride (d3-MASC, heavy form), were used for labeling biogenic amines (BAs). On basis of the isotope-coded derivatization, a global isotope internal standard quantitative method for determining seven BAs by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed. The d0-MASC and d3-MASC can easily label BAs under mild conditions within 15 min at 50 °C. The obtained light and heavy labeled BAs were monitored by the transitions of [M+H](+) → 208 and [M+H](+) → 211, respectively. Relative quantification of BAs was achieved by calculation of the peak area ratios of d0-MASC/d3-MASC labeled derivatives. Excellent linear responses for relative quantification were observed in the range of 1/10-10/1. The developed method has been successfully applied to the quantification of BAs in Chinese rice wine with recoveries ranging from 94.9% to 104.5%.
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Affiliation(s)
- Yiping Cai
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu, PR China
| | - Zhiwei Sun
- Key Laboratory of Life-Organic Analysis of Shandong Province, Qufu Normal University, Qufu, PR China.
| | - Guang Chen
- Key Laboratory of Pharmaceutical Intermediates and Natural Products, Qufu, PR China
| | - Xiaomei Liu
- Key Laboratory of Pharmaceutical Intermediates and Natural Products, Qufu, PR China
| | - Jinmao You
- Key Laboratory of Pharmaceutical Intermediates and Natural Products, Qufu, PR China; Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, PR China.
| | - Caiqing Zhang
- Qianfoshan Hospital, Shandong University, Jinan, PR China
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34
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Płotka-Wasylka JM, Morrison C, Biziuk M, Namieśnik J. Chemical derivatization processes applied to amine determination in samples of different matrix composition. Chem Rev 2015; 115:4693-718. [PMID: 26023865 DOI: 10.1021/cr4006999] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Justyna M Płotka-Wasylka
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Calum Morrison
- ‡Forensic Medicine and Science, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom
| | - Marek Biziuk
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
| | - Jacek Namieśnik
- †Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland
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35
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Yanxiao L, Xiao-bo Z, Xiao-wei H, Ji-yong S, Jie-wen Z, Holmes M, Hao L. A new room temperature gas sensor based on pigment-sensitized TiO2 thin film for amines determination. Biosens Bioelectron 2015; 67:35-41. [DOI: 10.1016/j.bios.2014.05.040] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 05/15/2014] [Accepted: 05/16/2014] [Indexed: 11/26/2022]
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36
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Luo L, Yang JY, Xiao ZL, Zeng DP, Li YJ, Shen YD, Sun YM, Lei HT, Wang H, Xu ZL. A sensitivity-enhanced heterologous immunochromatographic assay based on a monoclonal antibody for the rapid detection of histamine in saury samples. RSC Adv 2015. [DOI: 10.1039/c5ra15925c] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
An immunochromatograhic strip for rapid detection of histamine based on a sensitive monoclonal antibody against p-nitrobenzoylated histamine was firstly reported.
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Affiliation(s)
- Lin Luo
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Jin-Yi Yang
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Zhi-Li Xiao
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Dao-Ping Zeng
- Guangzhou Wanlian Biotechnologies Co. Ltd
- Guangzhou 510670
- China
| | - Yong-Jun Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
- Zhongshan Quality Supervision & Inspection Institute of Agricultural Products
| | - Yu-Dong Shen
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yuan-Ming Sun
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Hong-Tao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Hong Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
| | - Zhen-Lin Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- South China Agricultural University
- Guangzhou 510642
- China
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37
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Leng PQ, Zhao FL, Yin BC, Ye BC. A novel, colorimetric method for biogenic amine detection based on arylalkylamine N-acetyltransferase. Chem Commun (Camb) 2015; 51:8712-4. [DOI: 10.1039/c5cc02370j] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
We developed a novel colorimetric method for rapid detection of biogenic amines based on arylalkylamine N-acetyltransferase (aaNAT).
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Affiliation(s)
- Pei-Qiang Leng
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Feng-Lan Zhao
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Bin-Cheng Yin
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
| | - Bang-Ce Ye
- Lab of Biosystem and Microanalysis
- State Key Laboratory of Bioreactor Engineering
- East China University of Science & Technology
- Shanghai 200237
- China
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38
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Toro-Funes N, Bosch-Fuste J, Latorre-Moratalla ML, Veciana-Nogués MT, Vidal-Carou MC. Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market. Food Chem 2014; 173:1119-24. [PMID: 25466133 DOI: 10.1016/j.foodchem.2014.10.118] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Revised: 10/17/2014] [Accepted: 10/21/2014] [Indexed: 01/18/2023]
Abstract
Biologically active amines were determined in commercial soybean products. The antioxidant polyamines were found in both non-fermented and fermented soybean products. Natto and tempeh showed the highest content of polyamines (75-124 and 11-24 mg/kg of spermidine and spermine, respectively). On the other hand, the bacterial-related biogenic amines, tyramine, histamine, tryptamine and β-phenylethylamine, were detected in practically all fermented products with a high variability. The highest contents were found in sufu, tamari and soybean paste. Extremely high tyramine and histamine contents, 1700 and 700 mg/kg, respectively, found in some sufu samples could be unhealthy. However, biogenic amines observed in the other soybean products should not be a risk for healthy consumers. However, individuals who take monoamine and diamine oxidase inhibitors drugs should be strongly recommended to avoid this kind of products in order to suffer no adverse health effects. These biogenic amines were not detected in non-fermented soybean products.
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Affiliation(s)
- N Toro-Funes
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - J Bosch-Fuste
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M L Latorre-Moratalla
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M T Veciana-Nogués
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain
| | - M C Vidal-Carou
- Department of Nutrition and Food Science-XaRTA, INSA, Faculty of Pharmacy, Campus de l'Alimentació Torribera, University of Barcelona, Avda. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Barcelona, Spain.
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39
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Yang J, Ding X, Qin Y, Zeng Y. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7947-54. [PMID: 25029555 DOI: 10.1021/jf501772s] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.
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Affiliation(s)
- Juan Yang
- College of Food Science, Chongqing Key Lab of Agricultural Product Processing, Southwest University , Chongqing 400716, People's Republic of China
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40
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Dai J, Zhang Y, Pan M, Kong L, Wang S. Development and application of quartz crystal microbalance sensor based on novel molecularly imprinted sol-gel polymer for rapid detection of histamine in foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5269-5274. [PMID: 24823260 DOI: 10.1021/jf501092u] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
To rapidly detect histamine (HA) in foods, a novel material for HA-specific recognition was synthesized by a sol-gel process and coated on a quartz crystal microbalance (QCM) sensor. The Scatchard model was used to evaluate the adsorption performance of the material; high affinity for HA was demonstrated. Based on QCM frequency change, the sensor exhibited linear behavior for HA concentrations of 0.11 × 10(-2) to 4.45 × 10(-2) mg L(-1), a detection limit of 7.49 × 10(-4) mg kg(-1) (S/N = 3), high selectivity for HA (selectivity coefficient >4) compared with structural analogues, good reproducibility, and long-term stability. The sensor was used to determine the concentration of HA in spiked fish products; the recovery values were satisfactory (93.2-100.4%) and compared well with those obtained by high-performance liquid chromatography (correlation coefficient, r(2) = 0.9965).
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Affiliation(s)
- Jie Dai
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
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41
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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42
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Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013. Food Chem 2014; 161:27-39. [PMID: 24837918 DOI: 10.1016/j.foodchem.2014.03.102] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 01/31/2014] [Accepted: 03/20/2014] [Indexed: 01/15/2023]
Abstract
This review continues a previous one (Kalač & Krausová, 2005). Dietary polyamines spermidine and spermine participate in an array of physiological roles with both favourable and injurious effects on human health. Dieticians thus need plausible information on their content in various foods. The data on the polyamine contents in raw food materials increased considerably during the reviewed period, while information on their changes during processing and storage have yet been fragmentary and inconsistent. Spermidine and spermine originate mainly from raw materials. Their high contents are typical particularly for inner organs and meat of warm-blooded animals, soybean and fermented soybean products and some mushroom species. Generally, polyamine contents range widely within the individual food items.
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43
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Huang XW, Zou XB, Shi JY, Guo Y, Zhao JW, Zhang J, Hao L. Determination of pork spoilage by colorimetric gas sensor array based on natural pigments. Food Chem 2014; 145:549-54. [DOI: 10.1016/j.foodchem.2013.08.101] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 08/15/2013] [Accepted: 08/27/2013] [Indexed: 10/26/2022]
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44
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Guan RF, Liu ZF, Zhang JJ, Wei YX, Wahab S, Liu DH, Ye XQ. Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.10.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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A review of the liquid chromatographic methods for the determination of biogenic amines in foods. Food Chem 2012; 138:509-15. [PMID: 23265518 DOI: 10.1016/j.foodchem.2012.10.056] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2011] [Revised: 05/31/2012] [Accepted: 10/13/2012] [Indexed: 11/21/2022]
Abstract
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
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46
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Zhai H, Yang X, Li L, Xia G, Cen J, Huang H, Hao S. Biogenic amines in commercial fish and fish products sold in southern China. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.057] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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47
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Xing X, Liu S, Yu J, Lian W, Huang J. Electrochemical sensor based on molecularly imprinted film at polypyrrole-sulfonated graphene/hyaluronic acid-multiwalled carbon nanotubes modified electrode for determination of tryptamine. Biosens Bioelectron 2011; 31:277-83. [PMID: 22074810 DOI: 10.1016/j.bios.2011.10.032] [Citation(s) in RCA: 120] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2011] [Revised: 10/16/2011] [Accepted: 10/18/2011] [Indexed: 12/14/2022]
Abstract
An imprinted electrochemical sensor based on polypyrrole-sulfonated graphene (PPy-SG)/hyaluronic acid-multiwalled carbon nanotubes (HA-MWCNTs) for sensitive detection of tryptamine was presented. Molecularly imprinted polymers (MIPs) were synthesized by electropolymerization using tryptamine as the template, and para-aminobenzoic acid (pABA) as the monomer. The surface feature of the modified electrode was characterized by cyclic voltammetry (CV). The proposed sensor was tested by chronoamperometry. Several important parameters controlling the performance of the molecularly imprinted sensor were investigated and optimized. The results showed that the PPy-SG composites films showed improved conductivity and electrochemical performances. HA-MWCNTs bionanocomposites could enhance the current response evidently. The good selectivity of the sensor allowed three discriminations of tryptamine from interferents, which include tyramine, dopamine and tryptophan. Under the optimal conditions, a linear ranging from 9.0×10(-8) mol L(-1) to 7.0×10(-5) mol L(-1) for the detection of tryptamine was observed with the detection limit of 7.4×10(-8) mol L(-1) (S/N=3). This imprinted electrochemical sensor was successfully employed to detect tryptamine in real samples.
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Affiliation(s)
- Xianrong Xing
- College of Chemistry and Chemical Engineering, University of Jinan, Jinan 250022, PR China
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