Determination Of Histamine In Fish Research Articles

Liquid Chromatographic Determination of Histamine in Fish, Sauerkraut, and Wine: Interlaboratory Study

An interlaboratory study of the liquid chromatographic (LC) determination of histamine in fish, sauerkraut, and wine was conducted. Diminuted and homogenized samples were suspended in water followed by clarification of extracts with perchloric acid, filtration, and dilution with water. After LC separation on a reversed-phase C18 column with phosphate buffer (pH 3.0)--acetonitrile (875 + 125, v/v) as mobile phase, histamine was measured fluorometrically (excitation, 340 nm; emission, 455 nm) in samples and standards after postcolumn derivatization with o-phthaldialdehyde (OPA). Fourteen samples (including 6 blind duplicates and 1 split level) containing histamine at about 10-400 mg/kg or mg/L were analyzed singly according to the proposed procedure by 11 laboratories. Results from one participant were excluded from statistical analysis. For all samples analyzed, repeatability relative standard deviations varied from 2.1 to 5.6%, and reproducibility relative standard deviations ranged from 2.2 to 7.1%. Averaged recoveries of histamine for this concentration range varied from 94 to 100%.

Ion Chromatographic Determination of Histamine in Fish with Series Bulk Acoustic Wave Detection

The determination of histamine in fish using an unsuppressed ion chromatographic (IC) method with series bulk acoustic wave (SBAW) detection is developed. The advantages of the good selectivity of IC and the highly sensitive response of SBAW are combined to improve detection limit, accuracy and reproducibility. The detection limit is 8 ng, recoveries are 98-106%, and the relative standard deviation is 1.6%. For the IC analysis, the analytical column is a Shim-pack IC C1 column, and the mobile phase is a 2.5mM HNO3 solution. The fish samples are treated with trichloroacetic acid and purified with either n-pentanol or n-hexanol. Histamine is finally isolated with a 0.2M HCI solution. The method is applied for the determination of histamine levels in black carp.

Specific determination of histamine in fish by high-performance liquid chromatography after diazo coupling.

A new approach to the pre-column derivatization and analysis of histamine by HPLC is described, the method being based upon the formation of a diazo-coupled derivative of histamine. This derivatization method is simple, efficient, sensitive and specific for histamine and other imidazole compounds without a preliminary clean-up step. The liquid chromatographic system allows for rapid, bonded-phase separation with visible-light detection of these compounds within 20 min at a 10-pmol sensitivity. By using this method, the production of a large amount of histamine was confirmed in the muscle of mackerel Scomber japonicus incubated with the intestinal contents of the mackerel.

Capillary Zone Electrophoretic Determination of Histamine in Fish

Histamine, the principal causative agent in scombroid food poisoning, was analyzed in seafood by a new, rapid, and sensitive method using capillary zone electrophoresis (CZE) with UV detection at 210 nm. Incurred histamine in methanolic fish extracts migrated within 4 min in a fused silica capillary filled with 0.02 M citrate buffer, pH 2.5, under an applied potential of 375 V/cm. The analytical response was linear from 0.5 to 100 ppm histamine (correlation coefficient, r = 0.999). The coefficients of variation for migration time and peak area response were < 1 and < 3%, respectively. Recovery of histamine in fortified fish composites was satisfactory. CZE was considered for alternative application in seafood speciation.

Thin Layer and High Pressure Liquid Chromatographic Determination of Histamine in Fish Tissues

Abstract TLC and HPLC techniques have been examined for histamine determination in fish. In case of HPLC determination a comparison of the performance characteristics of UV-Vis and Fluorescence detection is also described. Regression analysis was performed between the two sets of data, in order to examine the relative efficiency of the two techniques for the determination of histamine in fish sample extracts. Either of the two techniques proved sufficient for the determination of histamine in common concentration ranges in fish extracts although fluorescence detection had better sensitivity. The recovery of histamine from fish samples was decreased in comparison to the standard solutions but it was still sufficient for routine analysis of the fish samples.

Enzyme immunoassay of histamine in foods

A competitive enzyme immunoassay of histamine in foodstuffs has been developed using a monoclonal antibody against a histamine‐benzoquinone adduct. In this assay, histamine present in food samples was treated with 1,4‐benzoquinone to form histamine‐benzoquinone by a simple and quick reaction and a histamine‐benzoquinone‐horse‐radish peroxidase conjugate was used as the labelled hapten. The apparent association constant (Ka) of the antibody used was 3.6 ×106 l/mol and Gibbs’ energy of the immune complex formation has been estimated to find the optimal incubation time of the assay. The method enabled determination of histamine in fish, cheese, wine and beer at a concentration as low as 7 ng/ml with an accuracy of ± 15%. The recovery of the immunoassay was 88.9–114%. Cross‐reactivities of histidine, tyramine, tryptamine and its derivatives were lower than 0.001% and did not affect the assay.

Selective determination of histamine by flow injection analysis

A flow injection analysis (FIA) method for the determination of histamine is described. Control of reaction timing allows exploitation of a transient, chemical-kinetic increase in selectivity that occurs when o-phthalaldehyde reacts with histamine. The molar fluorescence ratio (selectivity) of histamine/histidine reaches a maximum value of 800 in 32 s, precluding the need for separation of histamine from histidine, spermidine, and other potential interferences in biological samples. On-line dilution prevents matrix effects and affords a linear response up to approximately 4.45 mM histamine, or 500 mg of histamine free base/100 g. Under these conditions the detection limit (3 times peak-to-peak baseline noise) is 5.5 pg (corresponding to 0.60 mg of histamine free base/100 g of sample) and throughput is 60 injections per hour. The high sensitivity and high selectivity of the method allow the rapid determination of histamine in fish with minimal sample conditioning and will find application in the determination of endogenous histamine as well, such as in blood plasma and brain tissue.

Spectrofluorometric Determination of Histamine in Fish and Meat Products

A method has been developed for spectrofluorometric determination of histamine in fish and meat products. After a perchloric extract is obtained from samples, histamine is extracted with n-butanol and transferred to hydrochloric acid. Finally, histamine is subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for lack of interference from other amines. Precision of the method in fish products was 6.60% CV; recovery was 96.50%. In meat products, precision was 5.42% CV; recovery was 96.20%. By analysis of variance (P = 0.05), no significant statistical differences were found for recovery values vs histamine content in both foods.

High Pressure Liquid Chromatography Determination of Histamine in Fish

ABSTRACTHistamine was determined by reversed‐phase high‐pressure liquid chromatography in trichloroacetic acid extracts after derivatization with o‐phthaladehyde. Fluorescence was monitored at 350 nm excitation and 450 nm emission wavelength after elution with water containing 40% acetonitrile. The advantage of the described method is a rapid analysis in an automated system, where no selective extraction procedure is necessary and interfering substances are easily separated from the histamine fluorophore.

Determination of Histamine in Fish by Liquid Chromatography with Post-Column Reaction and Fluorometric Detection

A liquid chromatographic (LC) system, using a bonded cation-exchange column, resolves histamine from histidine and other related compounds. Detection sensitivity and specificity are enhanced by introduction of a post-column reaction with o-phthalaldehyde to form a fluorescent derivative. The limit of detection is 1.5 ng histamine, and the response is linear over a range of 7-750 ng. The average histamine recovery from fortified tuna and mahimahi samples was 98.4% with a relative standard deviation of 2.18%. The results for canned tuna and mahimahi were comparable to those obtained by using the official AOAC method. The LC method requires only simple extraction of the sample before introduction into the LC system, which resolves and detects cadaverine and putrescine in addition to histamine.