title: Enzymatic assay of histamine by amperometric detection of H2O2 with a peroxidase-based sensor.
abstract: A method for an enzymatic assay of histamine by using histamine oxidase from Arthrobacter globiformis in combination with amperometric determination of H2O2 is described. Histamine could be quantified at a level as low as 10(-7) M. The assay is adaptable to determine histamine in food samples including tuna fish with good sensitivity and selectivity.
authors.affiliation: Department of Bioscience, Fukui Prefectural University, Yoshida-gun, Japan. hibi@fpu.ac.jp
authors.forename: T
authors.initials: T
authors.lastname: Hibi
authors.forename: M
authors.initials: M
authors.lastname: Senda
mesh_terms: D006631:Amine Oxidase (Copper-Containing) / Q000378:metabolism; D001173:Arthrobacter / Q000201:enzymology; D015374:Biosensing Techniques; D004563:Electrochemistry / Q000379:methods; D006632:Histamine / Q000032:analysis*; D006861:Hydrogen Peroxide / Q000032:analysis; D007700:Kinetics; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013379:Substrate Specificity
chemical_list: D006632:Histamine; D006861:Hydrogen Peroxide; D006631:Amine Oxidase (Copper-Containing)