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SPECIFICITY AND SENSITIVITY OF SEVEN HISTAMINE DETECTION METHODS
Author(s) -
LIEBER ELLEN R.,
TAYLOR STEVE L.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb08431.x
Subject(s) - chemistry , histamine , biogenic amine , glycylglycine , spermidine , detection limit , chromatography , histidine , amine gas treating , biochemistry , neurotransmitter , pharmacology , biology , amino acid , organic chemistry , enzyme , glycine , receptor
Six fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o ‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.