Electrochemical determination of histamine in fish sauce using heterogeneous carbon electrodes modified with rhenium(IV) oxide

The electro-catalyzed oxidation of histamine on heterogeneous carbon (carbon paste and screen-printed carbon) electrodes modified with rhenium (IV) oxide was investigated for the purpose of its flow-injection amperometric determination with a detection potential of −100 mV. Histamine was oxidized by the mediator, which in turn was re-oxidized electrochemically. The developed histamine sensor showed a linear dynamic range up to 10 mg/L with a detection limit (3σ) of 0.2 mg/L (E = − 0.1 V) and 0.3 mg/L (E = − 0.15 V), respectively. The repeatability was 5.7% relative standard deviation (n = 10 measurements), the reproducibility 14% (n = 5 sensors). The proposed sensor was applied for the assessment of the histamine content in fish sauce with the results in good accordance with spectrophotometry as a comparative method.