title: Simple and sensitive analysis of histamine and tyramine in Japanese soy sauces and their intermediates using the stable isotope dilution HILIC-MS/MS method.
abstract: We established a simple, sensitive, and reproducible method to analyze the histamine and tyramine levels in Japanese soy sauce and its mash (called moromi) using hydrophilic interaction liquid chromatography with tandem mass spectrometry (HILIC-MS/MS). Histamine and tyramine quantification was performed using their stable isotopes for electrospray ionization-tandem mass spectrometry in the selected reaction monitoring mode. The sample pretreatment process was a simple, one-step liquid-liquid extraction. HILIC separation was performed with a gradient elution of aqueous ammonium formate and acetonitrile. Because of validation tests, the linearity, the accuracies, and precisions were sufficient. The limit of detection and the limit of quantification were 0.09 and 0.29 ppm for histamine and 0.13 and 0.42 ppm for tyramine, respectively. We successfully applied this method to histamine and tyramine determination in four kinds of commercial Japanese soy sauces and also in moromi samples during soy sauce production.
authors.affiliation: Laboratory of Analytical and Bio-Analytical Chemistry, School of Pharmaceutical Sciences, University of Shizuoka , 52-1 Yada, Suruga, Shizuoka 422-8526, Japan.
authors.forename: Kenichiro
authors.initials: K
authors.lastname: Todoroki
authors.forename: Yasuhiro
authors.initials: Y
authors.lastname: Ishii
authors.forename: Chiemi
authors.initials: C
authors.lastname: Miyauchi
authors.forename: Sachiyo
authors.initials: S
authors.lastname: Kitagawa
authors.forename: Jun Zhe
authors.initials: JZ
authors.lastname: Min
authors.forename: Koichi
authors.initials: K
authors.lastname: Inoue
authors.forename: Tomoyuki
authors.initials: T
authors.lastname: Yamanaka
authors.forename: Kuniaki
authors.initials: K
authors.lastname: Suzuki
authors.forename: Yuko
authors.initials: Y
authors.lastname: Yoshikawa
authors.forename: Norio
authors.initials: N
authors.lastname: Ohashi
authors.forename: Toshimasa
authors.initials: T
authors.lastname: Toyo'oka
mesh_terms: D003212:Condiments / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D005285:Fermentation; D005511:Food Handling; D005513:Food Inspection / Q000379:methods*; D005525:Food-Processing Industry / Q000191:economics; D006632:Histamine / Q000031:analogs & derivatives / Q000032:analysis*; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D007564:Japan; D057230:Limit of Detection; D015203:Reproducibility of Results; D045730:Soy Foods / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D021241:Spectrometry, Mass, Electrospray Ionization; D053719:Tandem Mass Spectrometry; D013997:Time Factors; D014439:Tyramine / Q000031:analogs & derivatives / Q000032:analysis*
chemical_list: D007220:Industrial Waste; D006632:Histamine; D014439:Tyramine
keywords: HILIC−MS/MS; high-performance liquid chromatography; histamine; moromi; soy sauce; tyramine