Amperometric detection of biogenic amines in cheese using immobilised diamine oxidase

Diamine oxidase from Lens culinaris has been used for the amperometric detection of biogenic amines in cheese. The enzyme has been immobilised onto polymeric membranes or glass beads and coupled with a Pt based hydrogen peroxide electrode. The resulting enzyme electrode and reactor have been optimised For the response to the six biogenic amines more frequently found in cheese: histamine, tyramine, putrescine, cadaverine, phenylethylamine and tryptamine. Detection limits were Found to be in the micromolar range with a linearity up to 3 orders of magnitude. Rejection of the electrochemically active compounds present in cheese was effective by the electropolymerization of 1,4-diaminebenzene onto the Pt surface. The best performances in terms of sensitivity and selectivity were obtained using the enzyme reactor.