Abstract
An isotope dilution, GC-MS method for the quantitation of histamine in wines and grape juices was assayed. This method includes isolation of histamine and its, deuterated analogue [α,α,β,β-2H4]histamine, used as the labelled internal standard, by ion-pair extraction with bis-2-ethylhexylphosphate, conversion to the volatile derivative: tris-pentafluorobenzyl-histamine, capillary GC separation and measurement of the abundance ratio of the (M-181)+ ions from labelled and unlabelled derivatives.
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