title: The use of aqueous normal phase chromatography as an analytical tool for food analysis: determination of histamine as a model system.
abstract: A simple, fast, robust protocol that does not require derivatisation for the determination of histamine, a polar primary bioamine, in red wine and food products is presented. Histamine can be retained and quantified under aqueous normal phase (ANP) conditions, using a Diamond Hydride (DH) column for high performance liquid chromatography/ultraviolet-visible (HPLC-UV) and mass spectrometry (MS) detection. An ANP gradient was developed, allowing for the direct analyses of the wines and food products. The peak shape for this basic compound was also evaluated under optimal analytical conditions. From UV and MS detection, a linear correlation for quantitation is obtained. The basic strategy presented for the analysis of histamine is applicable to a broad range of polar compounds in a variety of foods and beverages.
authors.affiliation: Department of Chemistry, San Jose State University, San Jose, CA 95192, USA.
authors.forename: Andy
authors.initials: A
authors.lastname: Dang
authors.forename: Joseph J
authors.initials: JJ
authors.lastname: Pesek
authors.forename: Maria T
authors.initials: MT
authors.lastname: Matyska
mesh_terms: D001628:Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000295:instrumentation / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D006632:Histamine / Q000032:analysis*; D013058:Mass Spectrometry / Q000379:methods*
chemical_list: D006632:Histamine
keywords: Food analysis; Hydrophilic analytes; Silica hydride stationary phase