背景:组胺可能导致低血压,当它在体内大量积累时,皮肤潮红和水肿。因此,建立食品中组胺的灵敏检测方法对保证食品安全和人体健康具有极其重要的意义。
结果:合成了具有高漆酶样活性的MI-Cu-GMPNP(2-甲基咪唑-铜-鸟苷一磷酸纳米酶)。以制备的分子印迹膜为仿生抗体,MI-Cu-GMPNPs为标记物,开发了一种灵敏的直接竞争仿生酶联免疫分析(BELISA)方法,用于快速检测食品中的组胺。在最优条件下,检测限(LOD,BELISA方法对组胺的IC15)和灵敏度(IC50)分别为0.05mgL-1和1.22mgL-1。用BELISA法检测加有组胺的酒样,回收率在90.00%~116.00%之间。Further,三个样品中的组胺水平(料酒,米醋和酱油)通过BELISA和高效液相色谱(HPLC)进行检测,两种方法之间没有显着差异。
结论:鉴于优势,所建立的BELISA方法有望为食品中组胺的监测提供实际指导,并为其他食品危害的检测提供基础。©2024化学工业学会。
BACKGROUND: Histamine may lead to low blood pressure, skin flushing and edema when it accumulates in large amounts in the body. Therefore, establishing sensitive methods for the detection of
histamine in foods is extremely important to ensure food safety and human health.
RESULTS: The MI-Cu-GMP NPs (2-methylimidazole-copper-guanosine monophosphate nanozymes) with high laccase-like activity were synthesized. Using the prepared molecular imprinted membrane as biomimetic antibody and MI-Cu-GMP NPs as marker, a sensitive direct competitive biomimetic enzyme-linked immunoassay (BELISA) method for rapid detection of the
histamine in foods was developed. Under optimal conditions, the limit of detection (LOD, IC15) and sensitivity (IC50) of the BELISA method for histamine was 0.05 mg L-1 and 1.22 mg L-1, respectively. The liquor samples spiked with
histamine was detected by the BELISA method with satisfactory recoveries ranging from 90.00% to 116.00%. Further, the level of
histamine in three samples (cooking wine, rice vinegar and soy sauce) was tested by the BELISA and high-performance liquid chromatography (HPLC), with no significant difference found between the two methods.
CONCLUSIONS: Given the advantages, the established BELISA method is expected to provide practical guidance for the monitoring of histamine in food and provides a foundation for the detection of other food hazards. © 2024 Society of Chemical Industry.