Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand.
Molecules. 2022 Oct 17;27(20):6987. doi: 10.3390/molecules27206987.
In this study, a sensitive capillary electrophoresis (CE) method based on molecularly imprinted solid-phase extraction (MISPE) was proposed to determine histamine in foods. A molecularly imprinted polymer (MIP) synthesized by bulk polymerization was used as the MISPE adsorbent for the selective extraction of histamine. Under the optimal conditions, the MISPE-CE method possessed good linearity for histamine detection in the concentration range of 0.1-100.0 μg/L. The limit of detection and limit of quantification of the method were calculated to be 0.087 μg/L and 0.29 μg/L, respectively. The histamine in spiked rice vinegar and liquor samples were detected by the developed method with recoveries of 92.63-111.00%. The histamine contents in fish, prawn, pork, chicken breast and soy sauce samples were determined using the developed method and a high-performance liquid chromatography method, with no significant difference found between the two methods.
在这项研究中，提出了一种基于分子印迹固相萃取（MISPE）的灵敏毛细管电泳（CE）方法，用于测定食品中的组氨酸。采用本体聚合合成的分子印迹聚合物（MIP）作为 MISPE 吸附剂，用于组氨酸的选择性萃取。在最佳条件下，MISPE-CE 方法在 0.1-100.0 μg/L 的浓度范围内对组氨酸检测具有良好的线性。该方法的检测限和定量限分别计算为 0.087 μg/L 和 0.29 μg/L。采用所建立的方法测定了添加到米醋和白酒样品中的组氨酸，回收率为 92.63-111.00%。采用所建立的方法和高效液相色谱法测定了鱼、虾、猪肉、鸡胸肉和酱油样品中的组氨酸含量，两种方法之间无显著性差异。
