121 results about "Biogenic amine formation" patented technology

The invention discloses a polyimidazolone compound as well as a preparation method and application thereof. The preparation method comprises the following steps: dissolving a bilateral alkyne ester compound, amidine hydrochloride, a catalyst and a desalting agent in an organic solvent, and carrying out polymerization reaction to obtain the polyimidazolone compound. The polyimidazolone compound with the five-membered ring is selectively generated, and the method has the advantages that monomers are easy to obtain, operation is easy, and by-products are low in toxicity. The polyimidazolone compound prepared by the invention has better machinability and has potential application value in the aspects of metal ion detection and biogenic amine detection.

The invention relates to the technical field of biogenic amine detection, in particular to a dicyanoethylene-based fluorescent material as well as a preparation method and application thereof. After the biogenic amine is in contact with the glass surface fluorescent probe, due to the nucleophilic characteristic of the biogenic amine, the biogenic amine can be subjected to nucleophilic substitution reaction with a probe molecule dicyanovinyl group to generate an imine chemical structure. As the electron-withdrawing capability of dicyanoethylene is stronger than that of imine, the intramolecular charge transfer effect of probe molecules is greatly reduced, so that blue shift of absorption and luminescence properties of the probe molecules is caused, and after the fluorescent probe is loaded on the surface of glass, the fluorescence intensity of the fluorescent probe is improved. The formed dicyanoethylene-based fluorescent material provides a solution for the technical problem that the existing biogenic amine detection mode is inconvenient.

The invention discloses a processing method capable of shortening the fermentation period and reducing the biogenic amine content for inoculated fermentation of smelly mandarin fish, and belongs to the field of food processing. The method comprises the following steps: (1) pretreating mandarin fish; (2) preparing fermentation liquor, wherein the fermentation liquor is prepared from NaCl, Chinese prickly ash, a leavening agent and water; the mass percentage concentration of each component is as follows: 0.1% of pepper, 4-8% of NaCl, 0.5-1.5% of a leavening agent and the balance of water; (3) fermentation process of smelly mandarin fish: completely immersing the fish body in the fermentation liquid, respectively fermenting for 6-12 days at the temperature of 5-20 DEG C, and collecting a smelly mandarin fish sample; and (4) performing vacuum packaging: performing vacuum packaging on the collected smelly mandarin fish samples, and performing cryopreservation at-18 DEG C. The leavening agents are lactobacillus sake, pediococcus pentosaceus, lactobacillus plantarum and mixed strains (lactobacillus sake, pediococcus pentosaceus and lactobacillus plantarum in a ratio of 1: 1: 1) respectively. The fermentation period of the siniperca chuatsi is shortened through inoculated fermentation, the content of biogenic amine is reduced, and the method has very high application and popularization value.

The invention discloses a high-yield protease salt denitration mycobacillus for improving the quality of low-salt shrimp paste, and belongs to the field of food biotechnology and application. The salt denitration mycobacillus XJ-229 provided by the invention has relatively good salt tolerance (the tolerance range is 1%-22%) and enzyme production (the protease production is 15.38 U / mL) capacity, and a proper fermentation agent is provided for fermentation of low-salt shrimp paste. The cladobacillus sp. XJ-229 is used for preparing shrimp paste, the content of volatile basic nitrogen, malondialdehyde and biogenic amine can be reduced, the content of free amino acid can be increased, the flavor of the shrimp paste can be improved, and the prepared shrimp paste can be accepted by people more easily. Therefore, the salt denitration mycobacillus XJ-229 provided by the invention is beneficial to improving the quality of the shrimp paste and improving the market acceptability of the shrimp paste.

The invention relates to a porphyrin metal organic framework composite material, a preparation method and a biogenic amine SERS (Surface Enhanced Raman Scattering) array sensor. The preparation method of the composite material comprises the steps that a copper precursor solution is added into a surfactant, heating reaction is conducted, a reducing agent is added, heating reaction is conducted, and copper nanoparticles are obtained; the preparation method comprises the following steps: adding a transition metal salt and a surfactant into an organic solvent, adding a porphyrin ligand, carrying out a solvothermal reaction, carrying out centrifugal separation, washing and drying to obtain a porphyrin metal organic framework material, and dispersing the porphyrin metal organic framework material into the organic solvent to obtain a dispersion liquid A; and dispersing copper nanoparticles in the dispersion liquid A, carrying out a second heating reaction, and carrying out centrifugal separation, washing and drying to obtain the porphyrin metal organic framework composite material. The invention also provides the porphyrin metal organic framework composite material prepared by the preparation method, and the application of the porphyrin metal organic framework composite material as a biogenic amine SERS array sensor. The invention solves the problem that the accuracy of the detection result is influenced because the traditional biogenic amine detection method is difficult to realize field detection.

The invention belongs to the technical field of biology, and particularly discloses application of laccase AmLac in degradation of biogenic amines. The amino acid sequence of the laccase is shown as SEQ ID NO.1. The laccase has different degrees of degradation effects on the biogenic amines such as histamine, spermidine, tyramine, phenylethylamine and putrescine, and the degradation rates of the histamine and the putrescine both reach 100%. The enzyme is stable in enzymatic property, has alcohol tolerance and acid tolerance, has certain adaptive capacity to food matrixes, and can effectively degrade biogenic amines in wine and reduce potential hazards of the biogenic amines to human bodies, so that the safety and stability of products are improved. Therefore, the AmLac has a wide application prospect in the food industry, and especially when the AmLac is used for treating food containing high biogenic amine, the safety quality of the food can be remarkably improved.

The present invention relates to functional foods and dietary supplements comprising a specific diamine oxidase (DAO) enzyme derived from Glutamicibacter halophytocola, uses of said enzyme and respective methods for the production of biogenic amine-depleted products, uses of said enzyme as a biosensor for the analysis of one or more biogenic amine(s), as well as said enzyme for use in medicine, in particular for use in the prevention or treatment of a condition or disease that is associated with increased levels of biogenic amines.

The invention belongs to the field of intelligent aerogel, and discloses intelligent aerogel capable of being repeatedly used for indicating volatile biogenic amine and a preparation method of the intelligent aerogel. An anthocyanin natural extract is used as a specific color-sensitive responder of volatile biogenic amine, a naturally degradable cellulose material and a hydrophilic polymer are used as base materials of the intelligent aerogel, an edible plasticizer is used as a processing aid, and water is used as a solvent system of the material. And preparing the aerogel material for packaging the anthocyanin by adopting a directional freezing-vacuum freeze drying process. The intelligent aerogel prepared by the preparation method disclosed by the invention has the application advantages of being recyclable, high in indication (detection) sensitivity, low in detection limit, quick to use, high in use safety and capable of instantly identifying the existence and the concentration of the volatile biogenic amine by naked eyes.

The invention discloses a method for reducing biogenic amine in an air-dried goose product by combining a pulsed electric field with inoculation fermentation, which is characterized by comprising the following steps: treating fresh goose meat at 0.5-1kv / cm for 50-180s, pickling the goose meat in a 8wt% sodium chloride solution for 24h, hanging the pickled goose meat in an air dryer for 1h, draining off water, and drying the goose meat in the air dryer to obtain dried goose meat; the method comprises the following steps: uniformly spraying a compound bacterial solution consisting of lactobacillus plantarum pdd-1 and lactococcus lactis according to the inoculation amount of 1 * 10 < 5 >-1 * 10 < 7 > CFU / mL, and air-drying for 3-5 days at 10-20 DEG C to obtain the air-dried goose product with low biogenic amine, which has the advantages of obviously reducing the content and variety of biogenic amine, inhibiting the degradation of protein in the air-dried goose and obviously increasing flavor substances.

The invention discloses a lactobacillus paracasei CN23, a preparation method of a microbial agent and a preparation method of fermented bean curd, and relates to the technical field of microorganisms. The invention relates to a lactobacillus paracasei CN23, which is preserved in the China General Microbiological Culture Collection Center on September 2, 2024, and the preservation number is CGMCC NO. 31794. The lactobacillus paracasei CN23 is named as the lactobacillus paracasei CN23. The fermented bean curd prepared by fermenting the acid water with the microbial agent containing the casei paracasei CN23 is higher in total acid content and amino acid nitrogen content, richer and more complex in flavor and rich in layering sense, the total biogenic amine content and the white dot ratio are remarkably reduced, and the fermented bean curd has the advantages of being good in taste and flavor, rich in nutrition, good in taste and rich in flavor. The fermented bean curd has the characteristics of no food safety risk, no preservative and coagulator, and significantly improves the quality of the fermented bean curd.

The application discloses a fluorescent label for nondestructive visual monitoring of freshness of fish and meat food and a preparation method thereof. The fluorescent label is characterized in that a key fluorescent substance JDCN specifically interacts with volatile biogenic amines generated in the meat spoilage process, color and fluorescence double optical signal changes occur, the biogenic amine content is judged according to the visual optical characteristics, and thus the freshness of the fish and meat food is monitored. The application has the characteristics of simple preparation, low cost, high sensitivity, high selectivity, fast visual response, and the like, can in-situ rapidly detect the volatile biogenic amines generated in the spoilage of the fish and meat food, provides a simple, convenient and effective means for the rapid visual detection of the freshness of the fish and meat food, is expected to become a preferred method for rapid detection of the content of the volatile biogenic amines in the fish and meat food, provides a powerful technical guarantee for self-monitoring of food manufacturers and market supervision, has great application prospect, and is of great popularization significance.

The disclosure provides microbial composition and application in reducing biogenic amines, and belongs to the technical field of food processing and manufacturing. The disclosure provides a construction method for an inoculated biogenic amine degrading lactic acid bacteria flora and an application in reducing biogenic amines in cyclic rice steeping and persistently inhibiting invasion of amine producing microorganisms. In the disclosure, a lactic acid bacteria ternary interacting flora that efficiently inhibits invasion of the amine producing microorganisms is constructed. In a rice steeping process in preparation of a brewed product, the lactic acid bacteria ternary interacting flora is inoculated for rice steeping, and a cyclic rice steeping process is improved. The result shows that inoculation of the lactic acid bacteria ternary interacting flora and utilization of the improved rice steeping process may effectively reduce the content of biogenic amines in rice steeping water and completely inhibit invasion of the amine producing microorganisms to realize zero growth of the biogenic amines, thereby creating conditions for the cyclic rice steeping process in mass production in a plant.

The invention relates to the technical field of fermentation, in particular to a hazelnut meal fermented product as well as a preparation method and application thereof. The preparation method disclosed by the invention comprises the following steps: inoculating Leuconostoc mesenteroides into fermentation liquor containing hazelnut meal, and fermenting, so as to obtain a hazelnut meal fermentation product; the Leuconostoc mesenteroides is preserved in the China Center for Type Culture Collection, and the preservation number of the Leuconostoc mesenteroides is CCTCC (China Center for Type Culture Collection) NO: M2024452. According to the invention, specific leuconostoc mesenteroides is utilized, tyrosine, phenylalanine and the like in metabolites obtained by fermentation are precursors for synthesizing neurotransmitters, and in addition, some biogenic amines obtained by fermentation have a synergistic refreshing function. Meanwhile, in the fermentation process, protein can be decomposed into amino acid and polypeptide, a Maillard reaction is carried out to generate pyrazine substances with flavors of baking, nuts and the like, and the flavor is further enriched by the flavors generated by fermentation of other protein.

This invention belongs to the field of biomaterial preparation technology, specifically disclosing a self-assembled supramolecular peptide nanozyme material, its preparation method, and its application. The preparation method includes the following steps: S1, dissolving β-alanyl-L-histidine in ultrapure water and stirring until homogeneous to obtain solution A; S2, dissolving heme chloride in dimethyl sulfoxide and stirring until homogeneous to obtain solution B; S3, mixing solution A and solution B until homogeneous, adjusting the pH, heating in a water bath, incubating at room temperature, centrifuging, discarding the precipitate, and retaining the supernatant; S4, lyophilizing and grinding the supernatant obtained in S3 to obtain the self-assembled supramolecular peptide nanozyme material. This invention discloses a self-assembled supramolecular peptide nanozyme material, its preparation method, and its application. This supramolecular peptide nanozyme, when applied to food quality and safety testing, can achieve visual and sensitive colorimetric detection of biogenic amines in spoiled food.

The invention discloses an in-vitro suspension culture medium and a preparation method thereof, and relates to the technical field of cell culture, the in-vitro suspension culture medium comprises amino acid, vitamin, inorganic salt, biogenic amine, nucleotide, fatty acid, lipoid, hormone, saccharide, protein, polypeptide and water, and the polypeptide comprises recombinant human collagen peptide. According to the invention, in-vitro large-scale cell suspension culture without a microcarrier is realized.

The invention discloses a method for rapidly identifying harmful components in pickled peppers, and belongs to the technical field of food detection. The method comprises the following steps: preparing a reference substance solution, namely preparing a standard substance stock solution and a biogenic amine mixed solution from putrescine, histamine, tyramine and cadaverine standard substances; preparing a test sample solution: preparing the test sample solution by adopting a test sample; the chromatographic conditions are as follows: C18 is used as a filling agent; carrying out gradient elution by taking isopropanol as a mobile phase A and 0.5-2wt% ammonia water as a mobile phase B; the detection wavelength is 254 nm; the column temperature is 25-35 DEG C; and the flow velocity is 0.2-1.0 ml / min. The method has the advantages that (1) the detection speed is high, and the gradient elution speed is high and is only 12 minutes; (2) the number of obvious miscellaneous peaks is small, and only one miscellaneous peak exists; and (3) the method has relatively high precision, relatively low detection limit and good reproducibility.

The invention discloses lactobacillus plantarum for overexpressing a luxS gene, a microbial preparation and application of the lactobacillus plantarum, and belongs to the technical field of microorganisms. In order to solve the technical problem that excessive biogenic amines are accumulated in a fermented meat product in the prior art, the invention provides lactobacillus plantarum for overexpressing a luxS gene and a microbial preparation containing the lactobacillus plantarum. The lactobacillus plantarum for overexpressing the luxS gene, provided by the invention, has the capability of highly producing signal molecules AI-2 and has the capability of remarkably improving the activities of diamine oxidase and polyketide oxidase; the lactobacillus plantarum overexpressing the luxS gene and the microbial preparation containing the lactobacillus plantarum can be used as a leavening agent for reducing biogenic amine to be applied to production of fermented meat products, the content of biogenic amine in the air-dried sausages can be effectively reduced, and the quality and safety of the air-dried sausages are improved.

The invention discloses a multi-copper oxidase mutant sourced from Psychrobacter sp. And capable of efficiently degrading biogenic amine and application of the multi-copper oxidase mutant. According to the multi-copper oxidase mutant, the 183rd site of an amino acid sequence shown in SEQ ID NO.1 is mutated into histidine from phenylalanine, the 221st site of the amino acid sequence shown in SEQ ID NO.1 is mutated into aspartic acid from asparagine, the 261st site of the amino acid sequence shown in SEQ ID NO.1 is mutated into glutamic acid from glutamine, and the 292nd site of the amino acid sequence shown in SEQ ID NO.2 is mutated into arginine from lysine. Compared with wild type multi-copper oxidase, the multi-copper oxidase mutant disclosed by the invention has a good degradation effect on tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, and the degradation rate on the spermidine and the spermine is increased to 100%, so that the multi-copper oxidase mutant has a good application prospect in food fermentation safety production.

The present invention belongs to the technical field of food biogenic amine detection, and discloses an organic field effect transistor gas sensor, an odor measurement circuit and a method. According to the present invention, the organic field effect transistor and the odor detection circuit sense food biogenic amine, causing changes in the internal characteristics of the organic field effect transistor, which in turn leads to changes in the circuit voltage signal. The voltage gain of the feedback circuit is adjusted according to the voltage signal displayed on the oscilloscope, so that the voltage displayed on the oscilloscope is equal to the source voltage, realizing the adjustment of the voltage gain by the mobile terminal. Based on the relationship between the source voltage and the voltage gain, the changes in the charge carrier mobility and the threshold voltage are determined. Thus, the detection result of food biogenic amine is obtained according to the changes in the charge carrier mobility or the threshold voltage, achieving the purpose of rapid on-site detection.

The invention relates to the technical field of wine brewing, in particular to hansenula polymorpha cloud-268, application of the hansenula polymorpha cloud, a fermentation method of dry red wine and a microbial agent. The hansenula polymorpha var. Uvarum cloud-268 is preserved in the China Center for Type Culture Collection on December 13, 2013, and the preservation number of the hansenula polymorpha var. Uvarum cloud-268 is CCTCC NO: M2013658. According to the invention, non-saccharomyces cerevisiae YUN-268 and saccharomyces cerevisiae are preferably selected for synergistic fermentation, and the stability of a fermentation system is maintained by using the fermentation biological protection effect of the non-saccharomyces cerevisiae. Accumulation of potential harmful organism amine is remarkably reduced, generation of aroma substances of the grape wine is promoted, and the aroma of the obtained grape wine is richer. The method provides a feasible and efficient technical scheme for green brewing of low-sulfur and high-quality wine, has the advantages of greenness, safety and high quality, and provides a technical path capable of being popularized for industrial production of the low-sulfur dry red wine.

The present invention provides for methods of treating biogenic amine related conditions. Further provided are methods of detecting biogenic amine related conditions, and selection of treatment for patients in need thereof.

The invention discloses pediococcus pentosaceus Ppe-YC39 capable of enhancing the nutritional activity and flavor of fish tea and inhibiting formation of biogenic amine and application of the pediococcus pentosaceus Ppe-YC39. Wherein the pediococcus pentosaceus Ppe-YC39 is preserved in the Guangdong Microbial Culture Collection Center, and the preservation number of the pediococcus pentosaceus Ppe-YC39 is GDMCC No: 66920. The pediococcus pentosaceus Ppe-YC39 disclosed by the invention has a probiotic attribute equivalent to or even better than that of a commercial strain lactobacillus plantarum LGG, and when the pediococcus pentosaceus Ppe-YC39 is applied to fish tea fermentation, the content of amino acid and fatty acid in the fermented fish tea can be remarkably increased, and the content of biogenic amine is remarkably reduced.

The invention discloses lactobacillus plantarum XHQ-007 capable of degrading biogenic amine and application of the lactobacillus plantarum XHQ-007. The lactobacillus plantarum XHQ-007 is preserved in Guangdong Microbial Culture Collection Center on March 14, 2025, and the preservation number is GDMCC No: 66016. The lactobacillus plantarum XHQ-007 can be used for degrading biogenic amine. The strain has no biogenic amine synthesis capability, has a biogenic amine degradation function, can effectively reduce the content of biogenic amine in fermented food, has a tyramine degradation rate of 79.94%, a histamine degradation rate of 59.01% and a tryptamine degradation rate of 75.23%, can effectively control the content of biogenic amine in the production process of fermented food such as fruit wine and the like, and has a good application prospect. And a healthy and safe fermented product is provided for consumers.

The application discloses a kind of meat preservation and freshness visual double-effect nano intelligent indicating film and preparation method thereof, belong to food packaging storage and detection technical field.The preparation method of the intelligent indicating film includes the following steps: (1) poly-3-hydroxybutyric acid-co-oxyvalerate (PHBV) and ferulic acid are dissolved in chloroform solution;(2) polyvinyl alcohol (PVA), konjac glucomannan (KGM), alizarin (AL) are mixed, and polyvinyl alcohol-konjac glucomannan-alizarin mixed solution is obtained by removing bubble;(3) PH-F solution is dried by electrospinning technology, and PVA-KGM-AL@PH-F double-layer indicating film is obtained.The application prepares meat freshness indicating film with efficient antibacterial performance and high sensitivity color response performance by regulating the pH of film-forming solution.In the intelligent indicating film, alizarin responds to meat spoilage biogenic amine, and the color of indicating film gradually changes from cream (slightly yellow) to light pink or even deep purple;By comparing the intelligent indicating film after reflection with colorimetric card, the freshness of meat can be judged.

The invention discloses saccharomyces cerevisiae for improving safety quality of fruit wine by degrading biogenic amine and application of the saccharomyces cerevisiae. The bacterial strain is specifically Saccharomyces cerevisiae CLI20, and the preservation number of the bacterial strain is CGMCC (China General Microbiological Culture Collection Center) No.32474. The invention further discloses a preparation method of the bacterial strain. The strain can efficiently degrade putrescine, cadaverine, histamine and tyramine in the fruit wine, has good tolerance to a fruit wine matrix with high sugar, low pH value, high alcoholic strength and high SO2, has excellent brewing characteristics, and has no obvious difference in sensory index compared with fruit wine prepared from commercial saccharomyces cerevisiae. The strain provided by the invention can greatly degrade biogenic amines harmful to human bodies when being applied to fruit wine brewing, and the safety of fruit wine products is improved.

The invention discloses a brewing method of yellow rice wine, which adopts lactobacillus sake L.48 with the preservation number of CCTCC NO: M 20221306, the strain deletes histidine decarboxylase gene, the CRISPR (clustered regularly interspaced short palindromic repeats) repetition number is 39, and biogenic amine can be obviously reduced. According to the process, rice cleaned with warm water is taken as a raw material, lactobacillus sake L.48 is inoculated for co-fermentation with yeast and distiller's yeast, primary fermentation is performed at 25-32 DEG C, secondary fermentation is performed at 18-25 DEG C, and the process is completed within 23 days. Compared with a traditional rice soaking method, the production period is shortened, the biogenic amine content in the product is reduced by more than or equal to 60%, and the ester aroma is improved by 2-3 times.

The invention discloses a liquid mass spectrometry detection method for biogenic amines in bee tissues, and relates to the technical field of compound detection. The detection method comprises the following steps: dissecting to obtain a bee brain tissue sample (with a single eye and a compound eye removed), putting the sample into a centrifugal tube, adding an extracting solution, namely a hydrochloric acid aqueous solution, crushing the tissue crushed sample by an electric grinder, carrying out ultrasonic treatment on precipitated protein, transferring supernate into a filter type sample bottle, filtering, and carrying out liquid chromatography-mass spectrometry determination. The invention establishes a method for simultaneously and rapidly detecting four biogenic amines in a bee tissue sample by HPLC-MS (High Performance Liquid Chromatography-Mass Spectrometry), the method can simultaneously analyze four chemical substances (biogenic amines) within 8 minutes, the detection time is short, the linear relation is better, the method recovery rate is high, the stability is good, and the analysis requirement is met.

The invention relates to the technical field of biology, in particular to lactic acid bacteria with a preservative function and application of the lactic acid bacteria, the lactic acid bacteria are Lactobacillus plantarum GXSS-0004, the strain preservation number of the lactic acid bacteria is GDMCC No.65451, the lactic acid bacteria are preserved in Guangdong Microbiological Culture Collection Center on November 8, 2024, and the preservation unit address is Institute of Microbiology, Guangdong Academy of Sciences, Floor 59, No. 100 Courtyard, Xianlie Middle Road, Guangzhou. The Lactobacillus plantarum GXSS-0004 disclosed by the invention can be used for fermenting and producing acid by utilizing saccharides under a culture medium and a growth condition, so that the growth and reproduction of the Lactobacillus plantarum GXSS-0004 are promoted, and the Lactobacillus plantarum GXSS-0004 has the characteristics of antibacterial activity and drug resistance, also has the capability of degrading nitrite and generating biogenic amine, and can play a role in corrosion prevention in preparation of pickled leaf mustard, raphanic acid, pickled Chinese cabbage and pickled pawpaw.

The invention belongs to the technical field of microorganisms, and particularly relates to bifidobacterium longum subsp. Infantis, a probiotic preparation and application of the probiotic preparation in products for reducing blood sugar and blood lipid. The bifidobacterium longum subsp. Infantis provided by the invention is bifidobacterium longum subsp. Infantis A32-03, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.32811. The strain does not generate hemolysin, does not have nitrate reductase activity, does not generate any harmful metabolites such as biogenic amines and indoles, is sensitive to various antibiotics, and is good in biological safety. Particularly, the probiotic preparation obtained by fermenting the bifidobacterium longum subsp. Infantis A32-03 in a culture medium containing the auricularia auricula polysaccharide has a prominent inhibition effect on alpha-amylase, alpha-glucosidase and lipase, has an excellent degradation capability on cholesterol, has a good blood sugar and blood fat regulation effect, and can be used for preparing the probiotic preparation. The method has good popularization value in oral administration of medicines for reducing blood sugar and blood fat or health-care food for regulating blood sugar and blood fat.

The invention discloses a biomolecular sensor based on a cucurbit [7] uril functionalized nanopore. The sensor comprises a conical nanopore formed in a quartz glass tube, and an assembly of mercaptopropyltrimethoxysilane, gold nanoparticles and cucurbit [7] uril, wherein the mercaptopropyltrimethoxysilane, the gold nanoparticles and the cucurbit [7] uril are sequentially modified in the nanopore. The biomolecular sensor has a good application effect in recognition of amino acids, biogenic amines, polypeptides and proteins. The sensor has the advantages of high efficiency, high sensitivity, simplicity and convenience in operation and the like, and is suitable for popularization and application.