Journal
FOOD ANALYTICAL METHODS
Volume 9, Issue 10, Pages 2701-2710Publisher
SPRINGER
DOI: 10.1007/s12161-016-0452-3
Keywords
Histamine; Modified carbon paste electrode; Single-walled carbon nanotubes; DPV; Beer and wine samples
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Funding
- CEEPUS (Central European Exchange Program for University Studies) [CZ 0212]
- Coimbra Group Universities through Karl-Franzens University
- Higher KOS Stipendien
- ADA
- MEST
- Austrian Agency for International Cooperation in Education and Research (OeAD-GmbH)
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In this work, a simple and rapid electrochemical method is presented for the voltammetric determination of histamine based on carbon paste electrodes bulk-modified with single-walled carbon nanotubes. As monitored in cyclic voltammetry histamine undergoes an irreversible electrochemical oxidation with a peak potential of ca. +1.25 V (vs. Ag/AgCl, 3 mol L-1 KCl) in phosphate buffer solution (PBS, 0.1 mol L-1, pH 6.0). At optimized differential pulse voltammetric parameters, the current response of histamine was linearly proportional to its concentration in the range from 4.5 to 720 mu mol L-1. A low limit of detection of 1.26 mu mol L-1 and a limit of quantification of 3.78 mu mol L-1 of histamine, as well as good reproducibility (RSD = 0.48-3.40 %) were obtained using the carbon paste electrode modified with single-walled carbon nanotubes. The proposed sensor was successfully applied to the determination of histamine in commercial beer and wine samples.
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