Abstract:
In this study, we presented a highly sensitive and simple fluorescent probe based on the
Au/SH-GO and Perylene (PER) for detecting meat freshness. This probe is based on
the selective recognition of histamine (His), a biomarker of meat spoilage. Ultraviolet-
visible, Fourier transform infrared (FTIR), XRD were used to characterize the material.
The fluorescence spectrophotometry was employed to examine fluorescence behavior
of gold nanoparticles decorated thiolated graphene oxide against histamine.
Fluorescence quenching behavior of PER/Au/SH-GO was observed as it changes its
form from a non-aggregated to an aggregated form when interacting with histamine.
The sensor was highly sensitive as it had a relatively low limit of detection of 1.1 mM
and ranged linearly from 2.5 mM to 35 mM, thus making it efficient at identifying
histamine in spoiled meat. To demonstrate the selectivity of synthesized sensor, it was
tested against interfering species and the result showed that it was the highly selective
towards histamine. The sensor is very stable and the results are reproducible. Moreover,
salts have no pronounced effect on working of sensor. Electrochemical techniques like
cyclic voltammetry and electrochemical impedance spectroscopy were also studied to
check electrochemical response of sensor against histamine. The probe was
successfully applied to determine the freshness of chicken samples providing an
efficient non-destructive tool for the on-site freshness assessment that was confirmed
by Confocal Microscopy.
