Tsiasioti Apostolia, Tzanavaras Paraskevas D
Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece.
Laboratory of Analytical Chemistry, School of Chemistry, Faculty of Sciences, Aristotle University of Thessaloniki, GR-54124, Greece.
Food Chem. 2021 Jul 30;351:129351. doi: 10.1016/j.foodchem.2021.129351. Epub 2021 Feb 20.
Histamine is a biogenic amine that is formed from histidine by action of the enzyme histidine decarboxylase and can be toxic at high intakes. Thus, the quantification of these analytes in foods constitutes a significant axis of food safety. In this study we present the development, validation and application of a new method for the determination of histamine and its precursor histidine in fish products and oriental sauces. The analytes were separated rapidly through a cation exchange column using an acidic mobile phase (7 mmol L nitric acid) and reacted downstream with o-phthalaldehyde in post-column mode in the absence of nucleophilic reagents. The derivatives were detected spectrofluorimetrically at λ/λ = 360/440 nm. Following investigation of the chromatographic and post-column conditions, the method was validated as for its intended applications. The limits of detection were 0.16 and 0.17 μmol L for histidine and histamine respectively (ca. 0.1 mg kg) and the precision was better than 5%. Various food samples were successfully analyzed without matrix interferences following minimal pretreatment. The percent recoveries ranged between 91.3 and 117.9%.
组胺是一种生物胺，由组氨酸在组氨酸脱羧酶的作用下形成，高摄入量时可能有毒。因此，食品中这些分析物的定量是食品安全的一个重要方面。在本研究中，我们展示了一种用于测定鱼制品和东方酱料中组胺及其前体组氨酸的新方法的开发、验证和应用。使用酸性流动相（7 mmol/L硝酸）通过阳离子交换柱快速分离分析物，并在无亲核试剂的情况下，以柱后模式与邻苯二甲醛在柱下游反应。衍生物在λ/λ = 360/440 nm处进行荧光分光光度检测。在研究了色谱和柱后条件后，该方法针对其预期应用进行了验证。组氨酸和组胺的检测限分别为0.16和0.17 μmol/L（约0.1 mg/kg），精密度优于5%。经过最少的预处理后，成功分析了各种食品样品，无基质干扰。回收率在91.3%至117.9%之间。
