Rapid determination of biogenic amines in meats using quinone chemistry-based colorimetric strategy

Rapid and convenient detection of biogenic amines (BAs) in meat products is a vital approach for ensuring food quality and consumer health. In this study, we developed a quinone chemistry-mediated colorimetric strategy for the rapid detection of BAs in meat. BAs such as putrescine undergo a visible colorimetric reaction with 2-methyl-1,4-benzoquinone (MBQ), producing a product with strong UV-visible absorption at 480 nm, enabling specific colorimetric detection of BAs. Structural analysis of the chromogenic product indicated that a Michael addition reaction between BAs and MBQ was the primary mechanism driving the color change. A deep eutectic solvent (DES) was employed to achieve mild and efficient extraction of BAs from samples. Combined with the quinone-mediated colorimetric reaction, we developed a rapid colorimetric detection method for BAs in pork, fish, and shrimp. The results of the colorimetric assay showed good agreement with those obtained from the Kjeldahl-based nitrogen determination method. The developed method does not rely on photosensitive dyes/pigments or structurally complex nanomaterials, offering a simple, efficient, and low-cost strategy for the rapid quantification of BAs and freshness monitoring in meat products.