关键词: 虾的新鲜度, 比色分析, 生物胺, 传感器

Abstract: Monitoring biogenic amines, which are metabolic byproducts of shrimp spoilage, is crucial for assessing food quality. Currently, most detection methods for biogenic amines suffer from limitations such as time-consuming procedures, complex operations, and delayed results. Colorimetric analysis techniques have gained attention in recent years due to their advantages of short analysis time, simple operation, and suitability for on-site testing. This study successfully developed a series of colorimetric sensor platforms for biogenic amines by loading the natural active ingredient curcumin (CUR) and its derivative of Boron complex BFCUR onto filter paper and electrospun nanofibre films (ENFs), respectively. By analyzing the color response differences of these sensors upon contact with biogenic amines, the colorimetric sensors with superior detection performance were selected and further applied to the visual monitoring and indication of shrimp spoilage processes.

Key words: Shrimp freshness, Colorimetric analysis, Biogenic amine, Sensor