Windyga B, Grochowska A, Sciezyńska H, Górecka K, Fonberg-Broczek M
Zakładu Badania Zywności i Przedmiotów Uzytku Państwowego Zakładu Higieny.
Rocz Panstw Zakl Hig. 1992;43(2):193-9.
The content of histamine in 79 samples of imported canned fish products (sardines, mackerel) was determined. Histamine was assayed by colorimetric method of Hardy and Smith. In 18% of tested products (sardines) levels of histamine were exceeded 20 mg/100 of product. Usefulness of this method in routine quantitative determination of histamine content in canned fish products was documented.
对79份进口罐装鱼产品（沙丁鱼、鲭鱼）样本中的组胺含量进行了测定。组胺采用哈迪和史密斯的比色法进行测定。在18%的被测产品（沙丁鱼）中，组胺含量超过了20毫克/100克产品。该方法在罐装鱼产品组胺含量常规定量测定中的实用性得到了证明。
