In this study, a sensitive capillary electrophoresis (CE) method based on molecularly imprinted solid-phase extraction (MISPE) was proposed to determine histamine in foods. A molecularly imprinted polymer (MIP) synthesized by bulk polymerization was used as the MISPE adsorbent for the selective extraction of histamine. Under the optimal conditions, the MISPE-CE method possessed good linearity for histamine detection in the concentration range of 0.1–100.0 μg/L. The limit of detection and limit of quantification of the method were calculated to be 0.087 μg/L and 0.29 μg/L, respectively. The histamine in spiked rice vinegar and liquor samples were detected by the developed method with recoveries of 92.63–111.00%. The histamine contents in fish, prawn, pork, chicken breast and soy sauce samples were determined using the developed method and a high-performance liquid chromatography method, with no significant difference found between the two methods.

In this paper, a novel biomimetic enzyme-linked immunoassay method (BELISA) was successfully established for the detection of histamine and tryptamine, based on catalytically active cupric oxide@gold nanoparticles (CuO@Au NPs) as a marker and a molecularly imprinted polymer (MIP) as the biomimetic antibody. Under optimized conditions, the detection limitations of the BELISA method for histamine and tryptamine were 0.04 mg L⁻¹ and 0.14 mg L⁻¹, respectively. For liquor spiked with histamine and tryptamine, the BELISA method delivered satisfactory recoveries ranging from 89.90% to 115.00%. Furthermore, the levels of histamine and tryptamine in fish, soy sauce, and rice vinegar samples were detected by the BELISA method and a high performance liquid chromatography method, with no significant difference between the two methods being found. Although the catalytic activity of nanozymes is still lower than that of natural enzymes, the BELISA method could still sensitively determine the histamine and tryptamine levels in food samples.

The study first demonstrated that burdock fructooligosaccharide (BFO) could inhibit peel browning in green banana, with 0.5% BFO treatment showing the most significant suppression of peel browning during low-temperature storage (7 ± 1 °C). The results revealed that 0.5% BFO treatment effectively restrained the increase in electrolyte leakage and malondialdehyde (MDA) content and maintained cell membrane integrity. Furthermore, BFO treatment enhanced total phenolic content and antioxidant capacity, alleviated oxidative damage, and better preserved the external quality of banana peel. Simultaneously, BFO treatment markedly inhibited both the activities of chlorophyll-degrading enzymes and their relative gene expression levels in banana peel, thereby maintaining higher chlorophyll content. This research provided a new insight into the mechanism of inhibiting peel browning for low-temperature storage preservation of banana.