A Capillary Electrophoresis Method Based on Molecularly Imprinted Solid-Phase Extraction for Selective and Sensitive Detection of Histamine in Foods

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 20; p. 6987
• Main Authors: Fan, Yixuan, Yu, Runze, Chen, Yongfeng, Sun, Yufeng, Waterhouse, Geoffrey I. N, Xu, Zhixiang
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2022; MDPI
• Subjects: Acids; Analysis; Binding sites; Bulk polymerization; Capillary electrophoresis; Chromatography; Electrophoresis; Enzymes; Experiments; High performance liquid chromatography; Histamine; Imprinted polymers; Liquid chromatography; Methods; molecular imprinting technology; Optimization; Polymerization; Polymers; Pork; Poultry; Solid phases; solid-phase extraction; Soy sauce; China
• ISSN: 1420-3049; 1420-3049
• 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.