Journal
SENSORS AND ACTUATORS B-CHEMICAL
Volume 258, Issue -, Pages 621-627Publisher
ELSEVIER SCIENCE SA
DOI: 10.1016/j.snb.2017.11.101
Keywords
Histamine blue; Histamine detection; Fluorescence resonance energy transfer; Nanoporous silica; Fluorescein
Funding
- Thailand Research Fund (TRF)
- Commission on Higher Education (CHE) [RSA5680015, RSA6080012]
- Royal Golden Jubilee Program of the TRF [PHD/0235/2552]
- Royal Golden Jubilee Program of CHE [PHD/0235/2552]
Ask authors/readers for more resources
Histamine poisoning from fish is a worldwide problem. It occurs when bacteria convert high levels of naturally occurring histidine into histamine resulting that when people eat fish containing high levels of histamine, they suffer allergic type reactions. Deeply considering, histamine and histidine consist of the primary amine and imidazole unit in their structures. As a result, the selectively discriminate detection of each species has been a greatly challenge task for determining the freshness of seafood. In the present work, the successful development of a new fluorescence sensors based on the superior Histamine blue (HB) doped in nanoporous silica (NPS) and surface modification with FC to provide FRET On Off process and highly discriminate detection of histamine among other biogenic amines through the charge repulsion of FC and histidine and the specific reaction of mesoionic acid fluoride based Histamine blue (HB) with the amine group of Him via self-catalytic reaction of imidazole group in Him. This simple HB@NPS@FC sensory platform allows accurate determination of histamine in the linear response ranges of 29.12-166.67 mu M of Him. The detection limit of the sensor was calculated equal to 8.55 mu M. This HB@NPS@FC platform was investigated with success on real salmon and tuna samples. On the discovery of highly selective Him detection, the couple of two sensors and surface selector offers the potentially specific detection of Him in the field of food chemistry. (C) 2017 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available