A molecularly imprinted polymer (MIP) film based electrochemical sensor for selective determination of tyramine was devised, fabricated, and tested. Tyramine is generated in smoked and fermented food products. Therefore, it may serve as a marker of the rottenness of these products. Importantly, intake of large amounts of tyramine by patients treated with monoamine oxidase (MAO) inhibitors may lead to a “cheese effect”, namely, a dangerous hypertensive crisis. The limit of detection at S/N = 3 of the chemosensor, in both differential pulse voltammetry (DPV) and electrochemical impedance spectroscopy (EIS) determinations, with the use of the Fe(CN)₆^4-/Fe(CN)₆^3- redox probe, was 159 and 168 µM tyramine, respectively. The linear dynamic concentration range was 290 µM to 2.64 mM tyramine. The chemosensor was highly selective with respect to the glucose, urea, and creatinine interferences. Its DPV determined apparent imprinting factor was 5.6. Moreover, the mechanism of the “gate effect” in the operation of the polymer film-coated electrodes was unraveled.

设计，制作和测试了一种基于分子印迹聚合物（MIP）膜的电化学传感器，用于选择性测定酪胺。烟熏和发酵食品中会生成酪胺。因此，它可以作为这些产品腐烂的标志。重要的是，接受单胺氧化酶（MAO）抑制剂治疗的患者摄入大量酪胺可能会导致“奶酪效应”，即危险的高血压危机。 在使用Fe（CN）₆ ^4- / Fe（CN）₆ ^3的差分脉冲伏安法（DPV）和电化学阻抗谱（EIS）测定中，化学传感器在S / N = 3时的检测极限^--氧化还原探针分别为159和168 µM酪胺。线性动态浓度范围为290 µM至2.64 mM酪胺。化学传感器对葡萄糖，尿素和肌酐的干扰具有高度选择性。其DPV确定的表观印迹因子为5.6。此外，还没有阐明在涂有聚合物膜的电极的操作中“门效应”的机理。