Development and Application of a Rapid Detection Technique for 2-Amino-1-methyl-6-phenyl-imidazo [4,5-b] Pyridine in Meat Products Based on Hydrogel-Molecular-Imprinting Electrochemical Sensing Technology

TL;DR

This paper introduces a new electrochemical sensor for quickly and accurately detecting a harmful compound in meat products that may increase cancer risk.

Contribution

The novel contribution is the development of a selective and rapid detection method for PhIP using hydrogel-molecular-imprinting electrochemical sensing technology.

Findings

The sensor has a linear response for PhIP concentrations between 1.0–200.0 ng/mL with a detection limit of 0.07 ng/mL.

Spiked recovery experiments showed recoveries between 75.9% and 108.8%, confirming the method's accuracy and reliability.

Abstract

2-amino-1-methyl-6-phenyl-imidazo [4,5-b] pyridine (PhIP) is a harmful compound that is formed during the high-temperature processing of meat products, and the risk of cancer may be increased with the prolonged intake of foods containing high levels of PhIP. This study aimed to develop an innovative detection method specifically for PhIP in meat products. Utilizing hydrogel-molecular-imprinting electrochemical sensing technology, the preparation conditions of molecularly imprinted hydrogels (MIHs) were optimized. Consequently, a highly selective and rapid detection method for PhIP was successfully established, integrated with an electrochemical workstation. The results indicate that the prepared MIHs exhibit an excellent specific recognition performance for PhIP. The sensor exhibited a linear response within the concentration range of 1.0–200.0 ng/mL, with a detection limit of 0.07 ng/mL (S/N = 3) under optimized conditions. In addition, the accuracy and reliability of the method were verified by spiked recovery experiments, and the recoveries ranged from 75.9% to 108.8%, which demonstrated its high accuracy and potential for practical application.

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