Rapid determination of histamine concentration in fish (Miichthys Miiuy) by surface-enhanced Raman spectroscopy and density functional theory
Keywords:
surface-enhanced Raman spectroscopy (SERS), density functional theory (DFT), gold nanoparticles, histamine, rapid determination, fish (Miichthys miiuy), food safetyAbstract
Histamine is a type of biogenic amine, which plays a major role in the health problems associated with seafood consumption. Legislative limits of histamine level in seafood have been set in many countries. This study focuses on investigating the feasibility and potentiality of determining histamine concentration in fish (Miichthys miiuy) by surface-enhanced Raman spectroscopy (SERS) combined with density functional theory (DFT). Both a gold colloid and a silver colloid were used to determine the enhancement effect for SERS detection of histamine standard solution, and the gold colloid exhibited more effective as compared to the silver colloid. The protocol on extraction of histamine with 12% trichloroacetic acid and adjustment of pH with NaOH solution (5 mol/L) could significantly shorten sample preparation (20 min) and provide clear SERS spectra of histamine. The peaks of histamine molecules were classified using the DFT and five spectra (953 cm-1, 992 cm-1, 1106 cm-1, 1262 cm-1 and 1317 cm-1) were selected as the characteristic bands of histamine discrimination. Moreover, the intensity of the peak at 1262 cm-1 had a good linear relationship with histamine concentration at 5-400 mg/kg with R2=0.9755. It is concluded that the SERS-DFT approach will be a potential method for rapidly and reliably detecting histamine at levels from 5 mg/kg to 400 mg/kg in fresh fish. Keywords: surface-enhanced Raman spectroscopy (SERS), density functional theory (DFT), gold nanoparticles, histamine, rapid determination, fish (Miichthys miiuy), food safety DOI: 10.25165/j.ijabe.20171004.3468 Citation: Chu B Q, Lin L, He Y. Rapid determination of histamine concentration in fish (Miichthys Miiuy) by surface-enhanced Raman spectroscopy and density functional theory. Int J Agric & Biol Eng, 2017; 10(4): 252–258.References
[1] Bulushi I A, Poole S P, Deeth H C, Dykes G A. Biogenic amines in fish: roles in intoxication, spoilage, and nitrosamine formation-a review. Critical Reviews in Food Science and Nutrition, 2009; 49(4): 369–377.
[2] Taylor S L, Eitenmiller R R. Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 1986; 17(2): 91–128.
[3] Shalaby A R. Significance of biogenic amines to food safety and human health. Food Research International, 1996; 29(7): 675–690.
[4] Akdis C A, Simons F E R. Histamine receptors are hot in
immunopharmacology. European Journal of Pharmacology; 2006; 533(1): 69–76.
[5] GB 2733-2015, Fresh and Frozen Animal Aquatic Products. China’s National Health and Family Planning Commission, Beijing, 2015. (in Chinese)
[6] Silva C C G, Ponte D J B, Dapkevicius M L N E. Storage temperature effect on histamine formation in big eye tuna and skipjack. Journal of Food Science, 1998; 63(4): 644–647.
[7] Becker K, Southwick K, Reardon J, Berg R, MacCormack J N. Histamine poisoning associated with eating tuna burgers. Journal of the American Medical Association, 2001; 285(10): 1327–1330.
[8] Tahmouzi S, Khaksar R, Ghasemlou M. Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 2011; 126(2): 756–761.
[9] Cinquina A L, Cali A, Longo F, Santis L D, Severoni A, Abballe F. Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection. Journal of Chromatography A, 2004; 1032(1-2): 73–77.
[10] Onal A. A review: current analytical methods for the determination of biogenic amines in foods. Food Chemistry, 2007; 103(4): 1475–1486.
[11] Pessatti T L P, Fontana J D, Pessatti M L. Spectrophotometric determination of histamine in fisheries using an enzyme immunoassay method. Public Health Microbiology: Methods and Protocols, 2004; pp.311–316.
[12] Mueller C, David L, Chis V, Pinzaru S C. Detection of thiabendazole applied on citrus fruits and bananas using surface enhanced Raman scattering. Food Chemistry, 2014; 145: 814–820.
[13] Xu H X, Aizpurua J, Käll M, Apell P. Electromagnetic contributions to single-molecule sensitivity in surface-enhanced Raman scattering. Physical Review E, 2000; 62(3): 4318–4324.
[14] Camden J P, Dieringer J A, Wang Y, Masiello D J, Marks L D, Schatz G C, et al. Probing the structure of single- molecule surface-enhanced Raman scattering hot spots. Journal of the American Chemical Society, 2008; 130(38): 12616–12617.
[15] Huang S G, Hu J P, Guo P, Liu M H, Wu R M. Rapid
detection of chlorpyriphos residue in rice by surface-enhanced Raman scattering. Analytical Methods, 2015; 7(10): 4334–4339.
[16] Zheng J K, He L L. Surface-enhanced Raman spectroscopy for the chemical analysis of food. Comprehensive Reviews in Food Science and Food Safety, 2014; 13(3): 317–328.
[17] Li D W, Zhai W L, Li Y T, Long Y T. Recent progress in surface enhanced Raman spectroscopy for the detection of environmental pollutants. Microchimica Acta, 2014; 181(1-2): 23–43.
[18] Gao F, Grant E, Lu X N. Determination of histamine in canned tuna by molecularly imprinted polymers-surface enhanced Raman spectroscopy. Analytica Chimica Acta, 2015; 901: 68–75.
[19] Xie Z J, Wang Y, Chen Y S, Xu X M, Jin Z Y, Ding Y L, et al. Tuneable surface enhanced Raman spectroscopy hyphenated to chemically derivatized thin-layer chromatography plates for screening histamine in fish. Food Chemistry, 2017; 230: 547–552.
[20] Zhang X Y, Young M A, Lyandres O, Van Duyne R P. Rapid detection of an anthrax biomarker by surface-enhanced Raman spectroscopy. Journal of the American Chemical Society, 2005; 127(12): 4484–4489.
[21] GB/T 5009. 208-2008. Determination of Biogenic Amine in Foods. China’s National Health and Family Planning Commission, Beijing, 2008. (in Chinese)
[22] Guo H. Biogenic amines profile and characteristic amines analysis at different storage temperature in marine fishes. Master thesis, Zhejiang University, 2015. (in Chinese)
[23] Kim K B, Han J-H, Choi H, Kim H C, Chung T D. Dynamic preconcentration of gold nanoparticles for surface-enhanced Raman scattering in a microfluidic system. Small, 2012; 8(3): 378–383.
[24] Buyukgoz G G, Bozkurt A G, Akgul N B, Tamer U, Boyaci I H. Spectroscopic detection of aspartame in soft drinks by surface-enhanced Raman spectroscopy. European Food Research and Technology, 2015; 240(3): 567–575.
[25] Torreggiani A, Tamba M, Bonora S, Fini G. Raman and IR study on copper binding of histamine. Biopolymers, 2003; 72(4): 290–298.
[2] Taylor S L, Eitenmiller R R. Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 1986; 17(2): 91–128.
[3] Shalaby A R. Significance of biogenic amines to food safety and human health. Food Research International, 1996; 29(7): 675–690.
[4] Akdis C A, Simons F E R. Histamine receptors are hot in
immunopharmacology. European Journal of Pharmacology; 2006; 533(1): 69–76.
[5] GB 2733-2015, Fresh and Frozen Animal Aquatic Products. China’s National Health and Family Planning Commission, Beijing, 2015. (in Chinese)
[6] Silva C C G, Ponte D J B, Dapkevicius M L N E. Storage temperature effect on histamine formation in big eye tuna and skipjack. Journal of Food Science, 1998; 63(4): 644–647.
[7] Becker K, Southwick K, Reardon J, Berg R, MacCormack J N. Histamine poisoning associated with eating tuna burgers. Journal of the American Medical Association, 2001; 285(10): 1327–1330.
[8] Tahmouzi S, Khaksar R, Ghasemlou M. Development and validation of an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 2011; 126(2): 756–761.
[9] Cinquina A L, Cali A, Longo F, Santis L D, Severoni A, Abballe F. Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection. Journal of Chromatography A, 2004; 1032(1-2): 73–77.
[10] Onal A. A review: current analytical methods for the determination of biogenic amines in foods. Food Chemistry, 2007; 103(4): 1475–1486.
[11] Pessatti T L P, Fontana J D, Pessatti M L. Spectrophotometric determination of histamine in fisheries using an enzyme immunoassay method. Public Health Microbiology: Methods and Protocols, 2004; pp.311–316.
[12] Mueller C, David L, Chis V, Pinzaru S C. Detection of thiabendazole applied on citrus fruits and bananas using surface enhanced Raman scattering. Food Chemistry, 2014; 145: 814–820.
[13] Xu H X, Aizpurua J, Käll M, Apell P. Electromagnetic contributions to single-molecule sensitivity in surface-enhanced Raman scattering. Physical Review E, 2000; 62(3): 4318–4324.
[14] Camden J P, Dieringer J A, Wang Y, Masiello D J, Marks L D, Schatz G C, et al. Probing the structure of single- molecule surface-enhanced Raman scattering hot spots. Journal of the American Chemical Society, 2008; 130(38): 12616–12617.
[15] Huang S G, Hu J P, Guo P, Liu M H, Wu R M. Rapid
detection of chlorpyriphos residue in rice by surface-enhanced Raman scattering. Analytical Methods, 2015; 7(10): 4334–4339.
[16] Zheng J K, He L L. Surface-enhanced Raman spectroscopy for the chemical analysis of food. Comprehensive Reviews in Food Science and Food Safety, 2014; 13(3): 317–328.
[17] Li D W, Zhai W L, Li Y T, Long Y T. Recent progress in surface enhanced Raman spectroscopy for the detection of environmental pollutants. Microchimica Acta, 2014; 181(1-2): 23–43.
[18] Gao F, Grant E, Lu X N. Determination of histamine in canned tuna by molecularly imprinted polymers-surface enhanced Raman spectroscopy. Analytica Chimica Acta, 2015; 901: 68–75.
[19] Xie Z J, Wang Y, Chen Y S, Xu X M, Jin Z Y, Ding Y L, et al. Tuneable surface enhanced Raman spectroscopy hyphenated to chemically derivatized thin-layer chromatography plates for screening histamine in fish. Food Chemistry, 2017; 230: 547–552.
[20] Zhang X Y, Young M A, Lyandres O, Van Duyne R P. Rapid detection of an anthrax biomarker by surface-enhanced Raman spectroscopy. Journal of the American Chemical Society, 2005; 127(12): 4484–4489.
[21] GB/T 5009. 208-2008. Determination of Biogenic Amine in Foods. China’s National Health and Family Planning Commission, Beijing, 2008. (in Chinese)
[22] Guo H. Biogenic amines profile and characteristic amines analysis at different storage temperature in marine fishes. Master thesis, Zhejiang University, 2015. (in Chinese)
[23] Kim K B, Han J-H, Choi H, Kim H C, Chung T D. Dynamic preconcentration of gold nanoparticles for surface-enhanced Raman scattering in a microfluidic system. Small, 2012; 8(3): 378–383.
[24] Buyukgoz G G, Bozkurt A G, Akgul N B, Tamer U, Boyaci I H. Spectroscopic detection of aspartame in soft drinks by surface-enhanced Raman spectroscopy. European Food Research and Technology, 2015; 240(3): 567–575.
[25] Torreggiani A, Tamba M, Bonora S, Fini G. Raman and IR study on copper binding of histamine. Biopolymers, 2003; 72(4): 290–298.
Downloads
Published
2017-07-31
How to Cite
Bingquan, C., Lei, L., & Yong, H. (2017). Rapid determination of histamine concentration in fish (Miichthys Miiuy) by surface-enhanced Raman spectroscopy and density functional theory. International Journal of Agricultural and Biological Engineering, 10(4), 252–258. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/3468
Issue
Section
Safety, Health and Ergonomics
License
IJABE is an international peer reviewed open access journal, adopting Creative Commons Copyright Notices as follows.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
