Kikuchi Hiroyuki, Tsutsumi Tomoaki, Matsuda Rieko
National Institute of Health Sciences, Tokyo, Japan.
Shokuhin Eiseigaku Zasshi. 2012;53(2):121-7. doi: 10.3358/shokueishi.53.121.
A method for the quantification of histamine in fish and fish products using tandem solid-phase extraction and fluorescence derivatization with fluorescamine was previously developed. In this study, we improved this analytical method to develop an official test method for quantification of histamine in fish and fish products, and performed a single laboratory study to validate it. Recovery tests of histamine from fillet (Thunnus obesus), and two fish products (fish sauce and salted and dried whole big-eye sardine) that were spiked at the level of 25 and 50 µg/g for T. obesus, and 50 and 100 µg/g for the two fish products, were carried out. The recoveries of histamine from the three samples tested were 88.8-99.6% with good repeatability (1.3-2.1%) and reproducibility (2.1-4.7%). Therefore, this method is acceptable for the quantification of histamine in fish and fish products. Moreover, surveillance of histamine content in food on the market was conducted using this method, and high levels of histamine were detected in some fish products.
此前已开发出一种使用串联固相萃取和荧光胺荧光衍生化法对鱼类及鱼制品中的组胺进行定量的方法。在本研究中，我们改进了该分析方法，以制定一种用于鱼类及鱼制品中组胺定量的官方检测方法，并开展了单实验室研究对其进行验证。对组胺进行了回收率测试，测试对象为金枪鱼（Thunnus obesus）鱼柳以及两种鱼制品（鱼露和腌制并干燥的大眼鲱整条鱼），其中金枪鱼的加标水平为25和50 μg/g，两种鱼制品的加标水平为50和100 μg/g。对所测试的三个样品中组胺的回收率为88.8 - 99.6%，具有良好的重复性（1.3 - 2.1%）和再现性（2.1 - 4.7%）。因此，该方法可用于鱼类及鱼制品中组胺的定量。此外，使用该方法对市售食品中的组胺含量进行了监测，在一些鱼制品中检测到了高水平的组胺。
