对从希腊零售市场随机抽取的鱼类样本中组胺含量的调查。

Survey of the histamine content in fish samples randomly selected from the Greek retail market.

作者信息

Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C

机构信息

a Centre of Veterinary Institutes, Institute of Food Hygiene , Thessaloniki , Greece.

出版信息

Food Addit Contam Part B Surveill. 2008;1(2):122-9. doi: 10.1080/02652030802527147.

DOI:10.1080/02652030802527147

PMID:24784808

Abstract

The histamine content of fish sold in the Greek retail market was surveyed and the performance of high-performance liquid chromatography (HPLC) and enzyme-linked immunoabsorbant assay (ELISA) methods for the determination of histamine were compared. A total of 125 samples of fresh and canned tuna, fresh and canned sardines, deep frozen swordfish, smoked and deep frozen mackerel, anchovies, salted and smoked herring were analysed by HPLC (55 samples), ELISA (106 samples) and both methods (36 samples). Histamine levels as determined by HPLC, ranged from 2.7 mg kg(-1) to 220 mg kg(-1). The highest histamine concentrations obtained by HPLC were found in herring and anchovy samples. Eight out of the 55 samples (14.5%) analysed by HPLC, exceeded the US Food and Drug Administration (USFDA) limit (50 mg kg(-1)), while 16 out of the 106 samples (15%) analysed by ELISA exceeded the limit. The results show that for histamine concentrations below 50 mg kg(-1), there is good agreement between the ELISA and HPLC but above 50 mg kg(-1) big differences were found.

摘要

对希腊零售市场上销售的鱼类组胺含量进行了调查，并比较了高效液相色谱法（HPLC）和酶联免疫吸附测定法（ELISA）测定组胺的性能。共对125份新鲜和罐装金枪鱼、新鲜和罐装沙丁鱼、冷冻箭鱼、烟熏和冷冻鲭鱼、凤尾鱼、腌制和烟熏鲱鱼样本进行了分析，其中55份样本采用HPLC法分析，106份样本采用ELISA法分析，36份样本两种方法都采用。通过HPLC测定的组胺水平在2.7 mg kg⁻¹至220 mg kg⁻¹之间。通过HPLC获得的最高组胺浓度出现在鲱鱼和凤尾鱼样本中。在55份采用HPLC分析的样本中，有8份（14.5%）超过了美国食品药品监督管理局（USFDA）的限值（50 mg kg⁻¹），而在106份采用ELISA分析的样本中，有16份（15%）超过了该限值。结果表明，对于组胺浓度低于50 mg kg⁻¹的情况，ELISA和HPLC之间有良好的一致性，但高于50 mg kg⁻¹时，发现存在较大差异。