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Oxygen‐Sensor‐Based Simple Assay of Histamine in Fish Using Purified Amine Oxidase
Author(s) -
OHASHI MINORU,
NOMURA FUMIKO,
SUZUKI MIEKO,
OTSUKA MEGUMI,
ADACHI OSAO,
ARAKAWA NOBUHIKO
Publication year - 1994
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.1365-2621.1994.tb05552.x
Subject(s) - histamine , oxygen , chemistry , amine gas treating , chromatography , fish <actinopterygii> , amine oxidase , stoichiometry , biochemistry , organic chemistry , fishery , biology , pharmacology
Oxygen consumption was measured by an oxygen sensor after addition of purified fungal amine oxidase to fish extracts. The oxidation of histamine to imidazoleacetaldehyde proceeded stoichiometrically. Based on the equimolar relationship between histamine and oxygen consumption, histamine was determined selectively by the oxygen sensor. Neither sample pretreatment removing interfering materials nor daily calibration by histamine standard was required. Histamine contents in scombroid fish were determined rapidly with good accuracy. AOAC and oxygen sensor methods showed a very high correlation (r=0.999, n=6).