Amperometric detection of biogenic amines in cheese using immobilised diamine oxidase

Diamine oxidase from Lens culinaris has been used for the amperometric dete ction of biogenic amines in cheese. The enzyme has been immobilised onto po lymeric membranes or glass beads and coupled with a Pt based hydrogen perox ide electrode. The resulting enzyme electrode and reactor have been optimis ed For the response to the six biogenic amines more frequently found in che ese: histamine, tyramine, putrescine, cadaverine, phenylethylamine and tryp tamine. Detection limits were Found to be in the micromolar range with a li nearity up to 3 orders of magnitude. Rejection of the electrochemically act ive compounds present in cheese was effective by the electropolymerization of 1,4-diaminebenzene onto the Pt surface. The best performances in terms o f sensitivity and selectivity were obtained using the enzyme reactor.