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Abstract
Gold nanoparticles (Au-NPs), with the dual sensor system of colorimetric and fluorescence responses, were developed for the determination of histamine as a spoilage monitor for distinguishing lifetime and freshness of aquatic products. Upon addition of histamine, the absorption coefficient orders of magnitude via the interaction of free electrons and photons were affected, and the characteristic absorption peak of Au-NPs was red-shifted from 520 nm to 664 nm. Meanwhile, the large amino groups in the networks of histamine-Au-NPs with high molecular orbital exhibited excellent fluorescence behavior at 415 nm. Au-NPs offered a range of 0.001–10.0 μM and 0.01–1.0 μM with a limit of detection of 0.87 nM and 2.04 nM by UV-vis and fluorescence spectrum assay, respectively. Moreover, Au-NPs could be used to semiquantitatively analyze histamine with the naked eye, since the significant colorimetric and fluorescence reaction of Au-NPs solution that coincided with different concentrations of histamine can be observed as the histamine concentration was 0.1–1.0 μM. Both of the dual-sensor systems of Au-NPs were successfully applied to the quantitative analysis of histamine in fresh salmon muscle, suggesting the simplicity and rapidity in the dual detection approaches of Au-NPs might be suitable for spoilage assay of aquatic food to ensure food safety.
Highlights
Biogenic amines are a type of significant toxic substances directly involved in food quality and safety
The results reported here were the means of the three trials
Au-NPs had extremely small particle size, good monodispersity, and strong UV-vis absorption at 520nm, indicating that colloidal gold with intense surface plasmon resonance absorption at visible wavelengths was formed, which can be further analyzed as a sensor to detect histamine
Summary
Biogenic amines are a type of significant toxic substances directly involved in food quality and safety. It is easy to cause spoilage bacteria to grow and metabolize decarboxylase, resulting in decarboxylation of amino acids in high-protein foods (such as dairy products, seafood, meat products, etc.) to form various biological amines, mainly including histamine, tyramine, cadaverine, and putrescine [1]. Histamine (4-(2-aminoethyl)-1H-imidazole) is one of the most important biogenic amines, commonly formed by free L-histidine under the action of exogenous decarboxylase produced by microbial metabolism [2]. Food-borne histamine as an alkaline nitrogen-containing hazardous substance can affect the respiratory system and digestive system and frequently causes food poisoning around the world [3]. The US Food and Drug Administration (FDA) set the maximum thresholds of histamine
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