FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 340-344.doi: 10.7506/spkx1002-6630-20180522-315

• Safety Detection • Previous Articles     Next Articles

Determination of Phenethylamine in Fish Sauce by Amperometric Current-Time Curve Method

ZHAO Xiaojuan1,2, ZHOU Chanyuan1, ZHANG Min1, CHEN Haiguang1,2, BAI Weidong1,2   

  1. 1. College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; 2. Guangzhou Key Laboratory of Traditional Cantonese Food Processing and Safety Control, Guangzhou 510225, China
  • Online:2019-06-25 Published:2019-06-28

Abstract: Phenethylamine was determined by the integrated pulsed amperometric (IPA) method and the amperometric current-time curve method. The detection conditions of the two methods were optimized, and the obtained results were compared with each other. The results showed that the amperometric I-t curve method had better selectivity and higher sensitivity to phenethylamine based on gold nanoparticles (AuNPs) modified gold electrode (AuE) at an initial potential of 0.1 V. The difference of response current had a good linear relationship with the concentration of phenethylamine in the range of 4.13 × 10-8–4.72 × 10-6 mol/L. The limit of detection (LOD) was 1.4 × 10-8 mol/L. The recovery of phenethylamine from spiked fish sauce was in the range of 90.0%–110.8%. This method was rapid, inexpensive, highly selective, and suitable for determination of phenethylamine in aquatic products.

Key words: amperometric I-t curve, integrated pulsed amperometric detection, phenethylamine, gold nanoparticles, fish sauce

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