Abstract
Histamine poisoning is a significant public health problem. Therefore, the monitoring of histamine content in fish and fishery products is considered to be a crucial measure in the seafood industry. In the present study, a simple and rapid densitometric thin-layer chromatographic (TLC) method for histamine determination in fish samples was developed and validated. The samples were homogenized with 10% trichloroacetic acid and histamine was efficiently extracted. Then, an appropriate derivatization procedure was adopted with dansyl chloride. Once the derivatization was carried out, the samples were applied to silica gel TLC plates and developed by ascending chromatography with chloroform-triethylamine (6:4, v/v) as the mobile phase. The intensity of the histamine-dansyl derivative spots was measured by densitometry at 365 nm, and the quantitation was performed by BIO-1D image processing software. The validation of this method revealed good linearity and specificity over a concentration range from 6.25 to 100 mg/kg. Adequate precision was shown by relative standard deviations (RSD) smaller than 4.82%, accuracy ranged from −6.88% to 5.28%, and satisfactory recoveries ranging from 93% to 105% were obtained. The Limit of Detection and the Limit of Quantification were calculated at 4.4 mg/kg and 10.5 mg/kg, respectively. In addition, the effectiveness of the proposed method was assessed by the analysis of various samples, and the obtained results were confirmed with those achieved by the HPLC-UV method. Moreover, the developed method was found to be simple, cheap, and suitable for application to analyze several samples simultaneously.
Highlights
IntroductionFish is considered an excellent low-fat source of protein, and the consumption of fish provides many benefits to human health, such as protection against heart diseases and certain cancers [1,2]
Fish is considered an excellent low-fat source of protein, and the consumption of fish provides many benefits to human health, such as protection against heart diseases and certain cancers [1,2].these beneficial effects might be affected by fish decomposition and the accumulation of chemical contaminants such as biogenic amines [2]
The European Commission regulation requires that from each sample, nine units must be analyzed, and has set the maximum average level of histamine at 100 mg/kg for fishery products from fish species associated with a high amount of histidine, and 200 mg/kg for fishery products which have undergone enzyme maturation treatment in brine, such as salt-ripened anchovy [11,12,13]
Summary
Fish is considered an excellent low-fat source of protein, and the consumption of fish provides many benefits to human health, such as protection against heart diseases and certain cancers [1,2]. These beneficial effects might be affected by fish decomposition and the accumulation of chemical contaminants such as biogenic amines [2]. The European Commission regulation requires that from each sample, nine units must be analyzed, and has set the maximum average level of histamine at 100 mg/kg for fishery products from fish species associated with a high amount of histidine, and 200 mg/kg for fishery products which have undergone enzyme maturation treatment in brine, such as salt-ripened anchovy [11,12,13]
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