化学
组氨酸
色谱法
衍生化
组氨酸脱羧酶
试剂
分析物
组胺
甲酸
生物胺
高效液相色谱法
酶
生物化学
有机化学
受体
内科学
医学
神经递质
作者
Apostolia Tsiasioti,Paraskevas D. Tzanavaras
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-07-01
卷期号:351: 129351-129351
被引量:23
标识
DOI:10.1016/j.foodchem.2021.129351
摘要
Histamine is a biogenic amine that is formed from histidine by action of the enzyme histidine decarboxylase and can be toxic at high intakes. Thus, the quantification of these analytes in foods constitutes a significant axis of food safety. In this study we present the development, validation and application of a new method for the determination of histamine and its precursor histidine in fish products and oriental sauces. The analytes were separated rapidly through a cation exchange column using an acidic mobile phase (7 mmol L–1 nitric acid) and reacted downstream with o-phthalaldehyde in post-column mode in the absence of nucleophilic reagents. The derivatives were detected spectrofluorimetrically at λex/λem. = 360/440 nm. Following investigation of the chromatographic and post-column conditions, the method was validated as for its intended applications. The limits of detection were 0.16 and 0.17 μmol L–1 for histidine and histamine respectively (ca. 0.1 mg kg−1) and the precision was better than 5%. Various food samples were successfully analyzed without matrix interferences following minimal pretreatment. The percent recoveries ranged between 91.3 and 117.9%.
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