A Novel Detection Method for Biogenic Amine Based on Dopant-Assisted Positive Photoionization Ion Mobility Spectrometry

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2025-07-15 DOI:10.1007/s12161-025-02859-y

Shasha Cheng, Jiale Ma, Mingqian Tan

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Abstract

Biogenic amines are crucial indicators of food freshness, and their detection is vital for ensuring food quality. This paper proposed a novel method for detecting three biogenic amines, namely spermine, spermidine, and histamine, based on dopant-assisted positive photoionization ion mobility spectrometry (DAPP-IMS) equipped with a thermal desorption sampler. Acetone was employed as the optimum dopant following a screening process based on the response of three biogenic amines and the peak-to-peak separation of the product ions and reactant ions. The different thermal desorption times of spermine, spermidine, and histamine resulted in varying entry times of the analytes into the reactive region, which partly reduced the competitive ionization between the analytes. The drift tube temperature significantly influenced the response signals of spermine, spermidine, and histamine in DAPP-IMS and the formation of histamine product ions. Quantitative analysis revealed that DAPP-IMS could realize the quantitative detection of spermine, spermidine, and histamine across mass ranges of 2.5 to 50 ng, 5 to 125 ng, and 25 to 175 ng, respectively, with the limits of detections of 0.5 ng, 0.5 ng, and 20 ng. These results highlighted that DAPP-IMS has great potential for the detection of biogenic amines in food to ensure quality and safety.

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基于掺杂剂辅助正光离离子迁移谱法的生物胺检测新方法

生物胺是食品新鲜度的重要指标，其检测对保证食品质量至关重要。本文提出了一种基于热解吸采样器的掺杂剂辅助正光解离离子迁移谱法（DAPP-IMS）检测精胺、亚精胺和组胺三种生物胺的新方法。通过对三种生物胺的反应以及产物离子和反应物离子的峰间分离，筛选丙酮为最佳掺杂剂。精胺、亚精胺和组胺的不同热解吸时间导致分析物进入反应区的时间不同，这在一定程度上减少了分析物之间的竞争性电离。漂管温度显著影响DAPP-IMS中精胺、亚精胺和组胺的响应信号及组胺产物离子的形成。定量分析表明，DAPP-IMS可实现精胺、亚精胺和组胺在2.5 ~ 50 ng、5 ~ 125 ng和25 ~ 175 ng质量范围内的定量检测，检出限分别为0.5 ng、0.5 ng和20 ng。这些结果表明，DAPP-IMS在食品中生物胺的检测方面具有很大的潜力，可以保证食品的质量和安全。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.