Abstract
We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid chromatography with diode array detector (UHPLC-DAD) method to determine histamine in fish and fishery products. The proposed method consists of two successive solid–liquid extractions: one with a dilute solution of perchloric acid (6%) and the second only with water. The instrumental analysis with UHPLC provides a very fast run time (only 6 min) with a retention time of approximately 4 min, a limit of quantification (LOQ) of 7.2 mg kg−1, a limit of detection (LOD) of 2.2 mg kg−1, a recovery around 100%, a relative standard deviation (RSD%) between 0.5 and 1.4, and an r2 of calibration curve equal to 0.9995. The method detected optimal values of the validation parameters and required a limited number of reagents in comparison to other methods reported in the literature. Furthermore, the method could detect histamine in a very short time compared with other methods. This method, in addition to being validated, precise, specific, and accurate, avoids wasting time, money, and resources, and limits the use of organic solvents.
Highlights
Fish product consumption has been steadily increasing since 1990, with a per capita consumption of 20 million tons [1]
Amines with no derivatization cannot be detected by high-performance liquid chromatography (HPLC) because the polar structure does not allow a strong interaction with the stationary phase; ultraviolet detection can increase the analytical performance of amines analysis [37] as long as histamine has a UV-absorbing or a fluorescent group
O-Phthalaldehyde (OPA) is one of the most common because it is capable of reacting with amines selectively [36], and it is a fluorogenic agent that allows the analysis of histamine in HPLC-FLD
Summary
Fish product consumption has been steadily increasing since 1990, with a per capita consumption of 20 million tons [1]. The high level of consumption of fish and fish products could lead to an increase of exposure to toxic substances such as heavy metals, persistent organic pollutants (POPs), and other contaminants [2,3,4,5,6,7]. Several factors, such as transport and storage conditions, could lead to the formation of a food contaminant called histamine [8,9].
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