Abstract
AbstractA high-performance liquid chromatography method is described for quantitative determination and validation of histamine in fish and fishery product samples. Histamine is extracted from fish/fishery products by homogenizing with tri-chloro acetic acid, separated with Amberlite CG-50 resin and C18-ODS Hypersil reversed phase column at ambient temperature (25°C). Linear standard curves with high correlation coefficients were obtained. An isocratic elution program was used; the total elution time was 10 min. The method was validated by assessing the following aspects; specificity, repeatability, reproducibility, linearity, recovery, limits of detection, limit of quantification and uncertainty. The validated parameters are in good agreement with method and it is a useful tool for determining histamine in fish and fishery products.
Highlights
Histamine is a biogenic amine produced by decarboxylation of free histidine
Mishandling coupled with high temperature abuse are common practices in handling fish in the tropic and subtropics, which significantly enhance histamine formation (Nejib, Moza, Ismail, Ann, & Mohammad, 2005)
The aim of this study was a modified high-performance liquid chromatography (HPLC) method on the basis of an automated pre-column derivatization described by handouts of 5th regional training course in fish quality assessment methods of seafood safety (2004), South Asian Fisheries Development Center (SEAFDEC), Singapore
Summary
Histamine is a biogenic amine produced by decarboxylation of free histidine. Histamine is generally present at low levels in the human body and can be present in a range of foods such as fish, cheese, meat, wine and fermented foods (Rocco, Lina, Nicola, & Paolo, 2006). Histamine remains one of the problems for exporting tuna and tuna-like species from the tropics and subtropics to international markets. The food and drug administrative (FDA, 1998) set the safety level of histamine 5/100 g to ensure safety of the products. The European Union (EU/EC, 2005) has established that the average content of histamine in fish should not exceed 100 mg/kg and no sample may contain more than 200 mg/kg and fishery products should not exceed 200 mg/kg and no sample may contain more than 400 mg/kg out of nine samples. Mishandling coupled with high temperature abuse are common practices in handling fish in the tropic and subtropics, which significantly enhance histamine formation (Nejib, Moza, Ismail, Ann, & Mohammad, 2005)
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