Evolution of biogenic amine concentrations in foods through their induced chemiluminescence inactivation of layered double hydroxide nanosheet colloids.

Turn-on/off fluorescence and visual sensors through hydrogen bonding recognition have been clearly established in the literature. There is apparently no good reason to disregard hydrogen bonding-induced inactivation of chemiluminescence (CL). In this work, serving as novel CL catalyst and CL resonance energy transfer acceptor (CRET), layered double hydroxide (LDH) nanosheet colloids can induce a significant increase in the CL intensity of bis(2,4,6-trichlorophenyl) oxalate (TCPO)-H2O2 system. On the other hand, biogenic amines can selectively inhibit the CL intensity of the LDH nanosheet-TCPO-H2O2 system as a result of inactivation of photoluminescence LDH nanosheets through the displacement of O-H ⋯ O bonding by O-H ⋯ N bonding. In addition, histamine is used as a common indicator of food spoilage, and it is found that the CL intensity is linear with histamine concentration in the range of 0.1-100 µM, and the detection limit for histamine (S/N=3) is 3.2 nM. The proposed method has been successfully applied to trace histamine evolution of spoiled fish and pork meat samples, displaying a time-dependent increase in the biogenic amines levels in such samples.