A modified glassy carbon (GC) electrode was developed for the amperometric detection of biogenic amines, particularly histamine. The electrode was modified with the co-enzyme pyrroloquinoline quinone (PQQ) by entrapment during electropolymerziation of pyrrole to form polypyrrole (PPy). This method formed a thin film on the electrode surface possessing very good stability with a shelf-life exceeding one month without loss of signal. Optimal conditions for the PQQ/PPy electrode were determined and a linear response was found for histamine in phosphate buffer (pH 6) at + 550 mV from 40 to 170 mg L À1 with a limit of detection (S/N ! 3) of 38 mg L
À1. The practical linear range offered by this method suggests ideal use for spoilage detection in fermented foods.Keywords: Histamine, Amperometric biosensors, Quinone electrocatalysts, Polypyrrole DOI: 10.1002/elan.201300114 Histamine is a biogenic amine generated in some foods from the decarboxylation of free amino acid histidine, a process which can be catalyzed by decarboxylase enzymes found in several microorganisms. As one of the most biologically active biogenic amines, histamine has been shown to play a role in heart and smooth muscle function, neurological function, and gastric acid secretion [1]. The central role histamine plays in scombroid food poisoning (histamine poisoning), a common allergy-like illness that occurs when fish with high levels of histamine are ingested, is also a major physiological effect discussed in the literature [2,3]. The U.S. Food and Drug Administration (FDA) reports most cases of histamine poisoning when concentrations exceed 200 ppm and have set a guidance level of 50 ppm for edible fish [4]. Such large concentrations of histamine are not naturally found in food and are a by-product of mishandling and unsafe storage of foods with naturally high amounts of histidine. Factors such as those which contribute to bacterial growth (e.g., temperature, pH, moisture) also impact the amount of histamine produced. Other foods, particularly fermented foods such as sausages and cheeses, are also known to possess elevated levels of histamine and can also cause histamine poisoning or digestive issues in people with histamine intolerance [1].Due to the health concerns associated with elevated histamine levels in food, detection methods for histamine, as well as other potentially harmful biogenic amines such as putrescine, have received much attention. The positive correlation between histamine formation and the progression of food spoilage also makes histamine detection an attractive method for quality control purposes [3]. Several methods for histamine detection that exist utilize a non-specific detector coupled to a separation technique such as chromatography or electrophoresis [5][6][7][8][9]. Electrochemical detection methods are an attractive alternative that take advantage of their low cost, low maintenance, fast analysis, and simplicity of use. Despite the advantages of electroanalytical methods, the large overpotential required to ...