A dummy template molecularly imprinted polymer-coated fiber array extraction for simultaneous HPLC analysis of eight...

Biogenic amines (BAs) are low molecular weight nitrogenous compounds present in various foods. While physiologically essential in trace amounts, elevated concentrations of BAs pose health risks, including serving as precursors to carcinogens. In fermented foods such as kumiss-a traditional fermented horse milk-the quantitative assessment of BAs is critical due to their health implications. However, the wide range of logP and pKa values among BAs presents significant challenges for their simultaneous extraction and accurate analysis.

This study introduces a novel approach for the simultaneous extraction of eight BAs in kumiss using dummy molecularly imprinted polymer (DMIP) coated fibers. The DMIP was synthesized using diethylamine dansyl chloride as a derivatized template, enabling selective recognition of eight BA derivatives. The fabricated coated fibers, which are reusable and cost-effective, were integrated into an array device for high-throughput solid-phase microextraction (SPME), achieving an average extraction time of less than 2 min per sample. The SPME method demonstrated high recoveries (70.06-110.92 %) when coupled with high-performance liquid chromatography (HPLC) analysis. Linear calibration curves were established between the peak area and the concentration of BAs over the range of 0.2-10 mg L^-1, with high regression coefficients (>0.99) and low detection limits (0.025-0.123 mg L^-1). The DMIP coated fiber array extraction device provided highly selective and efficient separation of BA derivatives from complex matrices, as successfully demonstrated using kumiss samples.

This study presents a novel dummy molecular imprinting strategy for the fabrication of DMIP coated fiber array for SPME, addressing the limitations of traditional methods in the simultaneous recognition of structurally diverse BAs. This approach significantly enhances the efficiency and selectivity of BA analysis, which is essential for the quality control of fermented foods.