Abstract
Quantitation of histamine in fishes and fish products was studied by an HPLC-post-column derivatization method.Histamine extracted from samples was separated on a cation exchange column with 0.5M citric buffer (pH 6.4) as a mobile phase, and then derivatized with 0.1% o-phthalaldehyde solution (in borate-KOH buffer, pH 12). o-Phthalaldehyde-histamine complex was determined with a fluorescence detector (excitation at 360nm, emission at 455nm).Commercial fishes (8 samples), fish products (6 samples) and fresh fishes (4 samples) caught in Osaka Bay were analyzed by this method.Among commercial fishes, 5.5ppm of histamine was detected in a jack mackerel. In the case of fish products, high levels of histamine were detected from two dried Japanese pilchards (1050ppm, 382ppm). No trace of histamine was detected in fresh fishes. However, when a fresh mackerel was left to stand at room temperature for 48 hours, the level of histamine in the mackerel increased to 28.4ppm (24 hours) and 1540ppm (48 hours).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
