Premium
A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS 1
Author(s) -
TAYLOR STEVE L.,
LIEBER ELLEN R.,
LEATHERWOOD MATTHEW
Publication year - 1978
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.1365-2621.1978.tb09783.x
Subject(s) - histamine , food science , chemistry , homogenization (climate) , chromatography , extraction (chemistry) , fish <actinopterygii> , biology , fishery , endocrinology , biodiversity , ecology
The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.