Direct potentiometric quantification of histamine using solid-phase imprinted nanoparticles as recognition elements.

Area of Science:

• Analytical Chemistry
• Materials Science
• Food Science

Background:

• Histamine is a biogenic amine found in various foods, and its excessive levels can cause foodborne illness.
• Accurate and rapid detection of histamine is essential for food safety and quality control.
• Existing methods for histamine detection can be time-consuming or require complex procedures.

Purpose of the Study:

• To develop a novel potentiometric sensor for the selective and sensitive quantification of histamine.
• To utilize molecularly imprinted nanoparticles (MINPs) for enhanced sensor performance.
• To validate the sensor's efficacy in real food matrices like wine and fish.

Main Methods:

• Solid-phase imprinting method was employed to synthesize histamine-specific MINPs.
• MINPs were incorporated into a membrane to fabricate an ion-selective electrode (ISE).
• Potentiometric measurements were used for label-free histamine detection.

Main Results:

• The developed sensor demonstrated high affinity and specificity for histamine.
• Selective quantification of histamine was achieved in the presence of other biogenic amines.
• The sensor exhibited a low limit of detection (1.12×10⁻⁶ mol L⁻¹), a wide linear range (10⁻⁶–10⁻² mol L⁻¹), and a rapid response time (<20 s).

Conclusions:

• The MINP-based potentiometric sensor provides a promising tool for direct and rapid histamine quantification.
• The sensor's selectivity and sensitivity make it suitable for routine analysis in the food industry.
• This technology can contribute to improved food safety monitoring and quality assurance.