. 2020 Sep 30;10(10):139. doi: 10.3390/bios10100139

Table 4.

SPE-based sensors for biogenic amines detection in food samples.

Biogenic Amines	Sensor Construction	Detect. Tech.	Conc. Range	LOD	Analysis Time	Sample	Ref.
HIS	Rhenium (IV) oxide-SPCE	A	4.5–90 µM	1.8 µM	≈3 min	Fish sauce	[100]
HIS	Nafion/Cu₃(PO₄)₂NP/SPCE	A	0.045–4.5 mM	0.027 mM	≈3 min	Fish	[101]
HIS	Immunoassay (competitive); Histamine labelled with HRP; Capture Ab on SWCNT/SPE (flexible with a silver WE)	CA	0.045–450 nM	0.022 nM	≈140 min	Fish	[98]
HIS	Immunoassay (competitive); HRP-labelled detection Ab; Histamine-ovalbumin conjugate on PB/chitosan/AuNP/SPCE	CV	0.09–900 µM	0.01 nM	≈130 min	Fish	[99]
HIS	DAO on SPCE	CA	9–675 µM	4.5 µM	≈1 min	Fish (hake, mackerel)	[102]
HIS	DAO on SPCE; [Fe(CN)₆]³⁻ in solution as mediator	CA	45–675 µM	8.7 µM	≈7 min	Fish (tuna, mackerel)	[103]
HIS	DAO and HRP on polysulfone/ MWCNT/ferrocene membrane/SPCE; SPCE with two WE, ferrocene as mediator	A	0.3–20 µM	0.17 µM	≈2 min	Fish (anchovy, tuna, sardine, mackerel, shrimp, grater weever)	[104]
HIS	DAO on PtNP/rGO/chitosan/SPCE	A	0.1–300 µM	25.4 nM	≈2 min	Fish (carp, tench, catfish, perch)	[105]
PUT	MAO on TTF-SPCE; TTF as mediator	A	16–101 µM	17.2 µM	≈2 min	Anchovy, Courgette	[106]
PUT	PUO on TTF-SPCE; TTF as mediator	A	10–74 µM	10.1 µM	≈2 min	Octopus, courgette	[107]
TYR	DAO on GO/PVF-modified SPCE	A	0.99–120 µM	0.41 µM	≈2 min	Cheese	[108]
TYR	MAO on GO/PVF-modified SPCE	A	0.9–110 µM	0.61 µM	≈2 min	Cheese	[108]
TYR	Ty on SWCNT/SPCE	A	5–180 µM	0.62 µM	≈2 min	Fish	[109]
TYR	1-methyl-4-mercaptopyridine/AuNP/PEDOT:PSS/SPCE	DPV	5–100 nM	2.31 nM	≈6 min	Milk	[110]
TYR	Nafion/Ty/Fe₃O₄-chitosan/poly-L-lysine/SPCE	A	0.49–63 µM	0.075 µM	≈2 min	Cheese	[111]
TYR	PAO on SPCE (hydroxymethylferrocene in cell solution as mediator)	A	2–164 µM	2.0 µM	≈2 min	Cheese	[112]
TYR	HRP on SPCE	A	2–456 µM	2.1 µM	≈2 min	Cheese	[113]
HIS	DAO on PB/ITO nanoparticles/SPCE	A	6.0–690 µM	1.9 µM	≈2 min	Cheese	[114]
CAD	MAO on PB/ITO nanoparticles/SPCE	A	3–1000 µM	0.9 µM	≈2 min	Cheese	[114]
HIS	HMD and PUO respectively on TTF-SPCE (with 4 WE); TTF as mediator	A	−	8.1 µM	≈2 min	Octopus	[115]
PUT		A	−	10 µM	≈2 min	Octopus	[115]
PUT	MAO (for PUT) or MAO/AuNPs (for PUT and CAD) on TTF-SPCE (with two WE); TTF as mediator	A	9.9–74.1 µM	9.9 µM	≈2 min	Octopus	[116]
CAD		A	19.6–107.1 µM	19.9 µM	≈2 min	Octopus	[116]
Total biogenic amines (calibration with HIS, PUT, CAD)	DAO on MB; PB-SPCE	CA	0.01–1 mM for HIS, PUT, CAD	4.8 µM for HIS; 0.9 µM for PUT; 0.67 µM for CAD	≈15 min	Fish (sea bass)	[117]
Total biogenic amines (calibration with HIS)	DAO and HRP on aryl diazonium salt/SPCE	A	0.2–1.6 µM	0.18 µM	≈2 min	Fish (anchovy)	[118]
Total biogenic amines (calibration with PUT)	DAO on polyazetidine prepolimer/SPE (with two WE of gold)	A	8–227 µM	2.3 µM	≈2 min	Wine, beer	[119]
Total biogenic amines (calibration with CAD, PUT, TYR, HIS)	Nafion/DAO/MnO₂-SPCE (MnO₂ as mediator)	A	1–50 µM for CAD and PUT; 10–300 µM for TYR and HIS	0.3 µM for CAD and PUT; 3.0 µM for TYR and HIS	≈5 min	Chicken meat	[120]

A: amperometry; AuNP: gold nanoparticles; BSA: bovine serum albumin; CA: chronoamperometry; CAD: cadaverine; CV: cyclic voltammetry; DAO: diamine oxidase; DPV: differential pulse voltammetry; GO: graphene oxide; HIS: histamine; HMD: histamine dehydrogenase; HRP: horseradish peroxidase; ITO: indium tin oxide; MAO: monoamine oxidase; MB: magnetic beads; MWCNT: multi-walled carbon nanotubes; NP: nanoparticles; PAO: plasma amine oxidase; PB: Prussian blue; PEDOT:PSS: poly(3,4-ethylenedioxythiophene):poly-styrene sulfonate: PtNP: platinum nanoparticles; PUO: putrescine oxidase; PUT: putrescine; PVF: polyvinylferrocene; rGO: reduced graphene oxide; SPCE: screen-printed carbon electrode; SPE: screen-printed electrode; SWCNT: single-walled carbon nanotubes; TTF: tetrathiafulvalene; Ty: tyrosinase; TYR: tyramine; WE: working electrode.