Разработка методики определения гистамина в рыбе и рыбных продуктах с применением высокоэффективной жидкостной хроматографии с масс-спектрометрическим детектированием

Abstract

Histamine is a substance dangerous to human health, which may be present in food products in case of violations of storage or production conditions, which may depend both on the content of the initial component (amino acid histidine) in fish, and on the content of decarboxylating microorganisms and the availability of optimal conditions for their reproduction and vital activity. Based on the high danger of histamine for human health, its content is regulated by regulatory documents in many countries of the world, including the Russian Federation. Therefore, it is necessary to carry out strict control of fish and fish products for histamine content. To control the histamine content, modern techniques based on accurate and sensitive analysis methods are needed, such as the method of high-performance liquid chromatography with mass spectrometric detection (HPLC MS/MS). The article is devoted to the creation of HPLC MS/MS methods for the determination of histamine in fish and fish products. The obtained data for chromatographic histamine isolation and its mass spectrometric determination, as well as metrological characteristics of the technique are presented. The expansion of monitoring studies of histamine content in fish and fish products will allow monitoring not only the safety, but also the freshness of products. The article is devoted to the development of HPLC MS/MS methods for the determination of histamine in fish and fish products. The data for chromatographic histamine isolation and its mass spectrometric determination were obtained, the sample preparation algorithm was determined, as well as the metrological characteristics of the technique.