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Polyoxomatelate functionalized tris(2,2-bipyridyl)dichlororuthenium(II) as the probe for electrochemiluminescence sensing of histamine

•A novel luminescent source for CE–ECL is synthesized based on POMs and Ru(bpy)32+.•CE–ECL has high sensitivity, good selectivity and shorter detection time.•The LODs and linearity concentration range are better than those of previous reports.•The method is applied to detect histamine in aquatic foo...

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Bibliographic Details
Published in:Food chemistry 2016-03, Vol.194, p.966-971
Main Authors: An, Dong, Chen, Zhuqiu, Zheng, Jiachun, Chen, Siyuan, Wang, Li, Su, Wenjin
Format: Article
Language:English
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Summary:•A novel luminescent source for CE–ECL is synthesized based on POMs and Ru(bpy)32+.•CE–ECL has high sensitivity, good selectivity and shorter detection time.•The LODs and linearity concentration range are better than those of previous reports.•The method is applied to detect histamine in aquatic food rapidly. A novel electrochemiluminescence (ECL) sensing system was developed to determine histamine in aquatic food with tris(2,2-bipyridyl)dichlororuthenium(II) (Ru(bpy)32+) and Keggin-type polyoxomatelate (H3PMo12O40). A hybrid material was synthesized by mixing Keggin H3PMo12O40 (PMo12) and Ru(bpy)32+ and it was applied in capillary electrophoresis–electrochemiluminescence (CE–ECL) as a histamine probe for the first time. Some factors which affected the performances of separation and detection were investigated. Under the optimized conditions, one single quantitative analysis of histamine was achieved at a separation voltage of 16kV, and the limit of detection (LOD, S/N=3) of histamine was 1.0×10−3mg/L. The linear concentration range was between 0.01 and 1mg/L and the relative standard deviation (RSD) of peak height was between 0.27% and 1.29%, while the RSD of migration time was between 0.96% and 1.87%. The results indicated that the proposed probe presented good characteristics in terms of higher sensitivity and better reproducibility for histamine detection than those of the Ru(bpy)32+ ECL system.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.08.096