Determination of histamine content in vegetable juices by using direct and competitive immunosensors
作者： Nóra Adányi , Inna Székács , István Szendrő , András Székács
DOI: 10.1080/09540105.2012.731686
关键词: Putrescine 、 Serum albumin 、 High-performance liquid chromatography 、 Dilution 、 Glutaraldehyde 、 Standard solution 、 Chemistry 、 Chromatography 、 Cadaverine 、 Histamine
摘要: An Optical Waveguide Lightmode Spectroscopy (OWLS)-based immunosensor was developed for selective and sensitive determination of histamine content in fermented vegetable juices. The conjugate the antigen (histamine-bovine serum albumin 10 µg mL−1) attached on amino modified sensor surface with glutaraldehyde. During measurement standard solutions or samples were mixed antibodies appropriate concentration (1:1000), mixture incubated 1 minute injected into OWLS system. amount bound to immobilised conjugates inversely proportional content. Relative substrate specificity antibody studied, besides histamine, only putrescine, cadaverine agmatine found give slight responses. Fermented juice treated different microorganisms measured 1000-fold dilution, analytical data compared those by HPLC. It concluded that method is suitable ...
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