Histamine Content Research Articles

Разработка методики определения гистамина в рыбе и рыбных продуктах с применением высокоэффективной жидкостной хроматографии с масс-спектрометрическим детектированием

Histamine is a substance dangerous to human health, which may be present in food products in case of violations of storage or production conditions, which may depend both on the content of the initial component (amino acid histidine) in fish, and on the content of decarboxylating microorganisms and the availability of optimal conditions for their reproduction and vital activity. Based on the high danger of histamine for human health, its content is regulated by regulatory documents in many countries of the world, including the Russian Federation. Therefore, it is necessary to carry out strict control of fish and fish products for histamine content. To control the histamine content, modern techniques based on accurate and sensitive analysis methods are needed, such as the method of high-performance liquid chromatography with mass spectrometric detection (HPLC MS/MS). The article is devoted to the creation of HPLC MS/MS methods for the determination of histamine in fish and fish products. The obtained data for chromatographic histamine isolation and its mass spectrometric determination, as well as metrological characteristics of the technique are presented. The expansion of monitoring studies of histamine content in fish and fish products will allow monitoring not only the safety, but also the freshness of products. The article is devoted to the development of HPLC MS/MS methods for the determination of histamine in fish and fish products. The data for chromatographic histamine isolation and its mass spectrometric determination were obtained, the sample preparation algorithm was determined, as well as the metrological characteristics of the technique.

ДИНАМИКА СОДЕРЖАНИЯ ГИСТАМИНА В КРОВИ ПОСЛЕ ПРИМЕНЕНИЯ КОМБИНИРОВАННОГО ИНСЕКТОАКАРИЦИДНОГО ПРЕПАРАТА

Pyrethroid preparations are used as insecticides and are recommended for the control of ectoparasites in domestic animals, since they are considered relatively non-toxic, or rather less toxic to vertebrates than to insects. The study of the dynamics of histamine content after the use of pyrethroid insecticidal drugs and the study of the features of the allergenic effect of veterinary drugs remains a little-studied area of veterinary clinical pharmacology and toxicology. Insecticidal-acaricidal preparation Creolin-X for external use in the form of a homogeneous oily liquid, transparent in a thin layer, with the smell of coal oil, from dark brown to black-brown. As an active substance it contains: cypermethrin – 2.5%. Creolin-X is a contact drug active against sarcoptoid, ixodic, demodectic mites, lice, fleas, hair eaters, blood–sucking insects and zoophilic flies. Auxiliary substances: carboniferous creolin without phenolic – up to 100%. The purpose of this study is to study the dynamics of histamine content in the blood of calves and to identify the involvement of histamine in the formation of allergic potential after exposure to Creolin-X. Single spraying of calves with Creolin-X in concentrations of 0.2% and 1% did not cause toxic effects in animals. When studying the histamine content in the blood of calves, a significant decrease or increase in 24, 48, 72 and 96 hours after the use of the drug was not established. A single application of Creolin-X to the skin did not affect the duration of histamine shock in guinea pigs. Creolin-X does not have an allergenic effect when applied to the skin.

Pharmacodynamics of frigid zone plant Taxus cuspidata S. et Z. against skin melanin deposition, oxidation, inflammation and allergy

Abstract Background Taxus cuspidata S. et Z. is a precious species of frigid zone plant belonging to the Taxaceae family, which possesses anticancer, anti-inflammatory, hypoglycemic, and antibacterial pharmacological properties. While taxane extracted from Taxus chinensis has been reported to elicit antioxidant activities, whether Taxus cuspidata S. et Z. has skin-protective actions against injuries remained unknown. This study aims to explore the pharmacological effects of three Taxus extracts on skin melanin deposition, oxidation, inflammation, and allergy so as to provide new ideas for the prevention and treatment of various diseases related to skin damage. Methods Skin melanin deposition was evaluated by measuring melanin content in the skin of guinea pigs by alkali lysis method. Antioxidant capacity was evaluated by measuring superoxide dismutase (SOD) concentration and glutathione (GSH) content in skin tissue homogenates of Kunming mice by SOD assay kit and micro reduced GSH assay kit. The quantitative real-time polymerase chain reaction (qRT-PCR) and western blotting were used to examine the levels of both SOD and recombinant glutathione peroxidase 4 (GPX4). Skin inflammation was evaluated by xylene-induced ear swelling test and egg-white-induced paw swelling test in mice. In a mouse model of skin allergy induced by 4-aminopyridine (4-AP), allergy was determined by licking body counts and histamine concentrations in tissue homogenates using enzyme-linked immunosorbent assay (ELISA) kits. Two proinflammatory factors tumor necrosis factor (TNF)-α and interleukin (IL)-1β were measured by qRT-PCR. Hematoxylin and eosin (HE) staining was conducted to assess the degree of skin lesion. Results All three Taxus extracts including Taxus chinensis essential oil, Taxus chinensis extract and Taxus chinensis extract compound reduced the melanin deposits in the back skin relative to the non-treated control animals, of which Taxus chinensis essential oil produced the greatest effect. In contrast, the three Taxus extracts elevated SOD and GSH levels in the skin tissues, and the highest increase was seen with Taxus chinensis essential oil. Three Taxus extracts, especially Taxus chinensis essential oil, effectively reduce the rate of ear and paw swelling. All three Taxus extracts reduced the number of body licks, the levels of TNF-α and IL-1β, and the histamine content in tissue homogenates of mice and alleviated skin damage. Consistently, Taxus chinensis essential oil yielded the greatest magnitude of decreases. Conclusion While all three Taxus extracts possessed the anti-skin melanin deposition, oxidation, and allergy properties, Taxus chinensis essential oil produced the superior effects.

Stress response as a contributing factor in horses with laminitis.

Laminitis is a complex and debilitating disease of horses. Numerous predisposing factors contribute to laminitis development, however the exact pathogenesis remains undetermined. Serum T4, cortisol, and histamine are components of the innate stress response and could play a causative or contributory role. Stress hormone concentrations in laminitis are largely unknown. To evaluate parameters associated with stress response in horses with laminitis, and compare these to healthy horses and horses with gastrointestinal (GI) disease. Thirty-eight adult horses presenting for non-medical conditions, GI abnormalities, or clinical laminitis were prospectively enrolled. Horses were assigned to the appropriate disease group (healthy, GI disease, and laminitis) and had blood drawn on presentation to the hospital. Samples were analyzed for plasma endogenous adrenocorticotrophic hormone (eACTH), serum cortisol, serum thyroid hormone, and plasma histamine. Stress hormone concentrations were significantly different between horses in the laminitis and GI disease groups. Plasma histamine levels were highest in horses with laminitis, compared with GI disease and controls. Both horses with laminitis and GI disease had increased plasma eACTH when compared to healthy horses. Horses with GI disease had higher serum cortisol concentrations than horses with laminitis or controls. Serum T4 was lower in horses with GI disease than in horses with laminitis and controls. Horses with laminitis had relative increases in both plasma histamine and eACTH concentrations. Serum T4 and cortisol concentrations of horses with laminitis did not differ significantly when compared to healthy horses. The role of stress hormones in equine disease warrants further investigation.

Scombroid Poisoning: An Overview for the Emergency Nurse Practitioner.

Scombroid poisoning is a common fish-borne disease in clinical settings. Fish that has not been adequately stored after catching can allow bacteria to proliferate, which causes the conversion of histidine to histamine. Once histamine has formed, freezing or cooking the fish will not remove the histamine content. Once the fish is consumed, histamine is released, causing toxicity to the patient with symptoms including cutaneous, gastrointestinal, and anaphylactoid. Emergency nurse practitioners should identify, appropriately diagnose, and treat individuals with scombroid poisoning and avoid misdiagnosing it as fish allergy.

Controllable synthesis of flower-like AuNFs@ZIF-67 core-shell nanocomposites for ultrasensitive SERS detection of histamine in fish

Histamine is a significant biomarker to assess the freshness of fish products. In this study, a novel MOF-based SERS sensor for histamine determination was synthesized by wrapping PVP-capped Au nanoflowers with a ZIF-67 shell (Au NFs@ZIF-67). The highly branched Au NFs core exhibited a strong electromagnetic field enhancement effect and provided an ultra-sensitive SERS fingerprint spectrum, while ZIF-67 shell was the contributor to enrich the target and stabilize the substrate. The morphology of the core-shell structures can be easily controlled by the concentrations of the capping agent PVP and MOF precursor Co ion. Consequently, 4-MBA pre-grafted on the optimized SERS substrate can act as the Raman internal standard (IS) to eliminate signal fluctuations through standardizing all spectra against its peak at 1074 cm−1. Moreover, as the specific receptor for histamine molecules, 4-MBA helped reach the low detection sensitivity, where the SERS intensity ratio, I1172/I1074 presented a good linear relationship towards the histamine concentrations (10−3-10−7 M) with the LOD of 0.87 × 10−7 M (R2 = 0.9930). Furthermore, the application in monitoring fish spoilage process demonstrated the feasibility and reliability of the developed sensor. This work provided a facile strategy to construct MOF-based SERS substrate as a potential platform for the shelf-life prediction of fish products.

Evolution of Free Amino Acids, Histamine and Volatile Compounds in the Italian Anchovies (Engraulis encrasicolus L.) Sauce at Different Ripening Times

In this study, the evolution of the safety, nutritional, and volatile profile of a traditional Italian anchovy sauce with protected designation of origin (PDO), called "colatura di alici di Cetara", is investigated after 12, 24, and 48 months of aging in wooden barrels. Some physicochemical parameters, free amino acids, volatile compounds, and histamine contents were evaluated during the aging of the samples. Glutamate, which together with aspartate is responsible for the umami taste, was the predominant free amino acid in the tested fish sauce, with a significant increase during the 48 months of maturation. The total amino acid content of the anchovy sauce increased from 24 to 48 months of aging. The histamine content decreased significantly from 12 to 48 months of ripening. This point is particularly interesting for the sauce safety and confirms the importance of the maturation time of at least 9 months reported in the disciplinary of production. A total of 44 volatile compounds were found in the anchovy sauce samples, of which the largest class was acids, mainly isovaleric acid. The results show that prolonged maturation improves the safety, nutritional, and volatile components of the seasoning "colatura di alici".

Application of sensor analysis methodology in fish snacks technology for express bars with regulated histamine content

The object of research is the technology of fish snacks for express bars with a regulated histamine content for the rational correction of certain diets of the population. One of the most problematic places in the technology of fish fermented products is the accumulation of biogenic amines with toxic properties. An increased intake of histamine can cause the so-called «histamine» migraine (Horton's syndrome), headache (Harris' neuralgia, characterized by pain in the eyes, forehead, temporal part of the head, lacrimation, inflammation of the nasal mucosa) and other symptoms, including the gastrointestinal tract, sweat, increased secretion of gastric juice, increased heart rate, and decreased diastolic (lower) blood pressure. In addition, the appearance, namely the shape and color of snacks, reduces the attractiveness of snack products. In the course of the study, methods of sensory analysis, standard methods for studying physical and chemical quality indicators were used. The chosen methodology makes it possible to timely correct technological processes for the production of fish snacks to obtain high-quality, safe food products with a harmonic sensory profile, as well as to control the accumulation of biogenic amines. The obtained results of the research conducted allow to state that the proposed technological methods and the developed ingredient composition of the mince mixture in the production of snacks contribute to the expansion of the range of snack products for a healthy diet with high consumer properties that provide an attractive appearance, safety, and biological value. This is due to the fact that the consumer preferences for shape, color, usefulness and safety taken into account made it possible, based on the methodology of sensory analysis, to scientifically substantiate the choice of raw materials, form requirements for the appearance of finished products and containers used for packaging snacks. The main raw material for the production of snacks is fish from inland waters of Ukraine with a low-active enzymatic system and, accordingly, a small amount of low-molecular volatile substances involved in the formation of odor. The production process ensures a high sanitary level and the use of consumer packaging of small capacity, which meets the modern requirements of visitors to express bars. In addition, natural biopolymers of plant origin have been introduced into the recipe composition of the minced mixture, which allow to control the process of accumulation of biogenic amines.

A Dual-Mode Method Based on Aptamer Recognition and Time-Resolved Fluorescence Resonance Energy Transfer for Histamine Detection in Fish.

Histamine produced via the secretion of histidine decarboxylase by the bacteria in fish muscles is a toxic biogenic amine and of significant concern in food hygiene, since a high intake can cause poisoning in humans. This study proposed a fluorometric and colorimetric dual-mode specific method for the detection of histamine in fish, based on the fluorescence labeling of a histamine specific aptamer via the quenching and optical properties of gold nanoparticles (AuNPs). Due to the fluorescence resonance energy transfer phenomenon caused by the proximity of AuNPs and NaYF4:Ce/Tb, resulting in the quenching of the fluorescence signal in the detection system, the presence of histamine will compete with AuNPs to capture the aptamer and release it from the AuNP surface, inducing fluorescence recovery. Meanwhile, the combined detection of the two modes showed good linearity with histamine concentration, the linear detection range of the dual-mode synthesis was 0.2-1.0 μmol/L, with a detection limit of 4.57 nmol/L. Thus, this method has good selectivity and was successfully applied to the detection of histamine in fish foodstuffs with the recoveries of 83.39~102.027% and 82.19~105.94% for Trichiurus haumela and Thamnaconus septentrionalis, respectively. In addition, this method was shown to be simple, rapid, and easy to conduct. Through the mutual verification and combined use of the two modes, a highly sensitive, rapid, and accurate dual-mode detection method for the analysis of histamine content in food was established, thereby providing a reference for the monitoring of food freshness.

Quality evaluation and shelf-life prediction model establishment of frozen Chinese mitten crab (Eriocheir sinensis)

Chinese mitten crab (Eriocheir sinensis) is one of the most popular aquatic foods in China and Southeast Asian countries. However, the available forms of this commodity such as live individuals and processed products do not fulfil consumer demand because their shelf life is short or do not retain their shape. Here, biochemical and sensory qualities of E. sinensis during storage at −20, −30, and −40 °C for 12 weeks were investigated. Sensitive indices and a shelf-life prediction model were established to demonstrate the feasibility of commercial frozen E. sinensis. Storage at −40 °C reduced the movement of water, oxidation of proteins and lipids, and formation of thiobarbituric acid reactive substances (TBARS) in the edible tissues of E. sinensis. The eating safety of frozen E. sinensis was evaluated using indices such as histamine and total volatile base-nitrogen (TVB-N) content and total viable count (TVC) over 12 weeks. The safety indices and sensory evaluation predicted that the product shelf lives were 56, 59, and 78 d at −20, −30, and −40 °C, respectively. A shelf-life prediction model based on TVB-N content was developed by combining kinetic and Arrhenius equations and confirmed that frozen E. sinensis is feasible and has potential commercial value.

Loss of apical sodium bile acid transporter alters bile acid circulation and reduces biliary damage in cholangitis.

Primary sclerosing cholangitis (PSC) is characterized by increased ductular reaction (DR), liver fibrosis, hepatic total bile acid (TBA) levels, and mast cell (MC) infiltration. Apical sodium BA transporter (ASBT) expression increases in cholestasis, and ileal inhibition reduces PSC phenotypes. FVB/NJ and multidrug-resistant 2 knockout (Mdr2-/-) mice were treated with control or ASBT Vivo-Morpholino (VM). We measured 1) ASBT expression and MC presence in liver/ileum; 2) liver damage/DR; 3) hepatic fibrosis/inflammation; 4) biliary inflammation/histamine serum content; and 5) gut barrier integrity/hepatic bacterial translocation. TBA/BA composition was measured in cholangiocyte/hepatocyte supernatants, intestine, liver, serum, and feces. Shotgun analysis was performed to ascertain microbiome changes. In vitro, cholangiocytes were treated with BAs ± ASBT VM, and histamine content and farnesoid X receptor (FXR) signaling were determined. Treated cholangiocytes were cocultured with MCs, and FXR signaling, inflammation, and MC activation were measured. Human patients were evaluated for ASBT/MC expression and histamine/TBA content in bile. Control patient- and PSC patient-derived three-dimensional (3-D) organoids were generated; ASBT, chymase, histamine, and fibroblast growth factor-19 (FGF19) were evaluated. ASBT VM in Mdr2-/- mice decreased 1) biliary ASBT expression, 2) PSC phenotypes, 3) hepatic TBA, and 4) gut barrier integrity compared with control. We found alterations between wild-type (WT) and Mdr2-/- mouse microbiome, and ASBT/MC and bile histamine content increased in cholestatic patients. BA-stimulated cholangiocytes increased MC activation/FXR signaling via ASBT, and human PSC-derived 3-D organoids secrete histamine/FGF19. Inhibition of hepatic ASBT ameliorates cholestatic phenotypes by reducing cholehepatic BA signaling, biliary inflammation, and histamine levels. ASBT regulation of hepatic BA signaling offers a therapeutic avenue for PSC.NEW & NOTEWORTHY We evaluated knockdown of the apical sodium bile acid transporter (ASBT) using Vivo-Morpholino in Mdr2KO mice. ASBT inhibition decreases primary sclerosing cholangitis (PSC) pathogenesis by reducing hepatic mast cell infiltration, altering bile acid species/cholehepatic shunt, and regulating gut inflammation/dysbiosis. Since a large cohort of PSC patients present with IBD, this study is clinically important. We validated findings in human PSC and PSC-IBD along with studies in novel human 3-D organoids formed from human PSC livers.

Зміна окремих показників еритроцитів крові щурів за впливу гістаміну і кверцетину

Зміна окремих показників еритроцитів крові щурів за впливу гістаміну і кверцетину

Histamine Content in Selected Production Stages of Fish Products.

Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.

Cellular calcium oscillations in droplets with different chemical concentrations supplied by droplet-array sandwiching technology

Digital microfluidics using droplets on a chip, such as droplet-array sandwiching technology, provide efficient tools for biochemistry from the perspective of time and sample consumption. Droplet-array sandwiching technology uses the fusion and separation of droplets on upper and lower substrates for high-throughput screening. In our previous work, we developed independent control of individual droplets for this technology using electrowetting-on-dielectric to control the droplet height and allow different chemical concentrations in droplets on the same chip. In this study, we explored the applicability of droplet-array sandwiching technology to cell-based analysis by observing cellular calcium oscillations in HeLa cells in droplets with different histamine concentrations. Histamine concentrations could be controlled by controlling contact time between upper and lower droplets. We found that calcium oscillations intensified with higher histamine concentrations prepared by controlling contact time. These results suggest that droplet-array sandwiching technology can be used for cell-based analysis, where the chemical concentration for cellular stimulation needs to be controlled.

Anti-Itching and Anti-Inflammatory Effects of Kushenol F via the Inhibition of TSLP Production.

Atopic dermatitis (AD) is a chronic inflammatory skin disease that results from eczema, itching, disrupted barrier function and aberrant cutaneous immune responses. The aim of the present study was to assess the efficacy of kushenol F as an effective treatment for AD via the suppression of thymic stromal lymphopoietin (TSLP) production. The results of the present study demonstrated that the clinical symptoms of AD were less severe and there was reduced ear thickening and scratching behavior in kushenol F-treated Dermatophagoides farinae extract (DFE)/1-chloro-2,4-dinitrochlorobenzene (DNCB)-induced AD mice. Histopathological analysis demonstrated that kushenol F decreased the DFE/DNCB-induced infiltration of eosinophil and mast cells and TSLP protein expression levels. Furthermore, kushenol F-treated mice exhibited significantly lower concentrations of serum histamine, IgE and IgG2a compared with the DFE/DNCB-induced control mice. Kushenol F also significantly decreased phosphorylated NF-κB and IKK levels and the mRNA expression levels of IL-1β and IL-6 in cytokine combination-induced human keratinocytes. The results of the present study suggested that kushenol F may be a potential therapeutic candidate for the treatment of AD via reducing TSLP levels.

Slightly acidic electrolyzed water-slurry ice: shelf-life extension and quality maintenance of mackerel (Pneumatophorus japonicus) during chilled storage.

Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water-slurry ice (SAEW-SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. SAEW-SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf-life for another 144 h at least, compared with Control group. SAEW-SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB-N), K-value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW-SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW-SI group, which indicated that SAEW-SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW-SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW-SI shows a better effect than SI due to the synergistic effect of fence factors. The results demonstrated that the shelf-life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW-SI treatment during chilled storage. © 2022 Society of Chemical Industry.

Science, Medicine, and the Anesthesiologist

Science, Medicine, and the Anesthesiologist

Histamine content in fresh and frozen pelagic species from the Mauritanian Atlantic Coast

Histamine is a security issue in food safety as an indicator of the freshness of consumed fish product; that is why we aimed in this study to determine the histamine content in 7 fish species (Scomber japonicus; Sarda sarda; Sardinella aurita; S. maderensis; Ethmalosa fimbriata; Pomatomus saltatrix and Trachurus trachurus). Hundred and eight frozen and fresh pelagic of scombroid and non-scombroid species were collected from the Nouakchott fish market (Mauritanian Atlantic coast) in different period of 2020 and 2021. Histamine was quantified by the technique of high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). Histamine was detected in all analyzed fresh and frozen species and varied from 4.21 to 201.60 ppm. All evaluated fresh fish species (S. aurita; S. maderensis; E. fimbriata; P. saltatrix and T. trachurus) were conform to the FAO/WHO and the European commission regulations. Regarding investigated frozen fish species (S. aurita; S. japonicus and S. sarda); the scombroid species (S. japonicus and S. sarda) were all under the set limits; however, even its more likely for scombroid fish to develop histamine, our results showed that histamine exceed the limit in one sample of non-scombroid fish (S. aurita). No significant variation in histamine levels between scombroid and non-scombroid fish species was obtained; thereby, the study showed that fish product commercialized at the Nouakchott fish market have a good quality and safe for human consumption.

The significance of cheese sampling in the determination of histamine concentration: Distribution pattern of histamine in ripened cheeses

Cheeses are becoming a major safety and public health concern: cheeses available in supermarkets occasionally contain high histamine concentrations that can have negative effects on consumer health. In this study, we have attempted to assess the histamine distribution pattern in ripened cheeses, with the purpose of establishing a correct cheese sampling strategy for the quantification of histamine. To this aim, histamine was determined in four distinct areas of twelve long-ripened hard cheeses: the external and internal rind, along with the outer and inner core of the wedge. The concentrations measured were remarkably different: histamine accumulated in the central core, whereas the lowest amount was found in the peripheral rind. To explain this heterogenous distribution, histamine producers were determined in the four areas by identifying the hdc sequences obtained from cheese samples. Non-starter bacteria were identified as main histamine producers; however, these microbiota were homogeneously distributed throughout the wedge. Nevertheless, the analysis of psychochemical properties of the different areas revealed an observable trend: histamine tended to accumulate in the saltier, more humid, and less oxidized areas in a wedge. Overall, this study highlights the significance of a correct sampling strategy when histamine is quantified in cheese.

A Capillary Electrophoresis Method Based on Molecularly Imprinted Solid-Phase Extraction for Selective and Sensitive Detection of Histamine in Foods.

In this study, a sensitive capillary electrophoresis (CE) method based on molecularly imprinted solid-phase extraction (MISPE) was proposed to determine histamine in foods. A molecularly imprinted polymer (MIP) synthesized by bulk polymerization was used as the MISPE adsorbent for the selective extraction of histamine. Under the optimal conditions, the MISPE-CE method possessed good linearity for histamine detection in the concentration range of 0.1–100.0 μg/L. The limit of detection and limit of quantification of the method were calculated to be 0.087 μg/L and 0.29 μg/L, respectively. The histamine in spiked rice vinegar and liquor samples were detected by the developed method with recoveries of 92.63–111.00%. The histamine contents in fish, prawn, pork, chicken breast and soy sauce samples were determined using the developed method and a high-performance liquid chromatography method, with no significant difference found between the two methods.