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.
University of Barcelona, Nutrition and Food Science Unit, Faculty of Pharmacy, Avgda, Spain.
M C
MC
Vidal-Carou
M T
MT
Veciana-Nogués
A
A
Mariné-Font
D000818:Animals; D005399:Fishes / Q000378:metabolism*; D006632:Histamine / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D013050:Spectrometry, Fluorescence; D009764:o-Phthalaldehyde
D009764:o-Phthalaldehyde; D006632:Histamine