Gas chromatographic analysis of histamine in mahi-mahi (Coryphaena hippurus).
Several authors have studied histamine using gas chromatography (GC) as a tool for quantitation, but the methods used were not always suitable depending on the kind of food. Problems frequently cited include incomplete histamine elution from the columns and peak tailing. Histamine is of interest because it is the factor common to all cases of scombroid poisoning, it has physiological and biological activity, and it is a chemical indicator of fish quality. In this study a modified GC method was used to quantify histamine in mahi-mahi (Coryphaena hippurus). Mean recovery was 67% for the GC method, compared with 90% for the AOAC fluorometric method. There was a 0.96 correlation of the GC histamine values with those of the AOAC fluorometric method. A temperature program, splitless/split injection, and analyte cleanup were essential for GC properties. Histamine retention time was 8.2 min. The method allowed peak height to be used for quantitation and simultaneous analysis of cadaverine and putrescine.
Antoine
Francis R
FR
Food and Environmental Toxicology Laboratory, Food Science and Human Nutrition Department, P.O. Box 110720, University of Florida, Gainesville, Florida 32611-0720, USA.
Wei
Cheng-I
CI
Otwell
W Steve
WS
Sims
Charlie A
CA
Littell
Ramon C
RC
Hogle
Amanda D
AD
Marshall
Maurice R
MR
D000818:Animals; D002849:Chromatography, Gas / Q000379:methods*; D005396:Fish Products / Q000032:analysis*; D006632:Histamine / Q000032:analysis*; D010473:Perciformes; D011786:Quality Control
D006632:Histamine