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Development and Application of Quartz Crystal Microbalance Sensor Based on Novel Molecularly Imprinted Sol–Gel Polymer for Rapid Detection of Histamine in Foods
Ist Teil von
Journal of agricultural and food chemistry, 2014-06, Vol.62 (23), p.5269-5274
Ort / Verlag
United States: American Chemical Society
Erscheinungsjahr
2014
Link zum Volltext
Quelle
Alma/SFX Local Collection
Beschreibungen/Notizen
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).