Abstract
A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed. The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% (n = 7). The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. The recommended method was applied to determine the content of this substance in 21 fish sauce samples and 4 kinds of fish samples, which were collected from Ho Chi Minh City, Vietnam, in 2019.
Highlights
For a long time, the content of histamine in fish and fishery products as well as its poisoning has attracted a lot of attention from scientists around the world
The method development and validation was performed on an ultrahigh performance liquid chromatography (UPLC) system including the column oven and thermostat autosampler
0.5, 1.0, and 2.0 times with the EC regulation threshold for histamine standards in fish samples and fish products were selected for the determination of recovery, accuracy, and repeatability
Summary
The content of histamine in fish and fishery products as well as its poisoning has attracted a lot of attention from scientists around the world. This compound is formed during the breakdown of the amino acid histidine which follows two ways. Fish sauce is a clear brown liquid produced by spontaneous fermentation of diverse fish such as anchovies, sardines, and menhaden [11] These fishes typically possess high levels of free histidine and other amino acids. Thereby, we hope to provide a novel analytical method for testing the presence of histamine in fish sauce and fishery products in Vietnam
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