Performance Evaluation of a Fluorescamine-HPLC Method for Determination of Histamine in Fish and Fish Products

KIKUCHI Hiroyuki, TSUTSUMI Tomoaki, MATSUDA Rieko

doi:10.3358/shokueishi.53.121

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フルオレスカミン誘導体化HPLC法による魚および水産加工品中のヒスタミン分析の性能評価
妥当性評価フルオレスカミン誘導体化HPLC法による魚および水産加工品中のヒスタミン分析の性能評価
ダトウセイヒョウカフルオレスカミンユウドウタイカ HPLCホウニヨルサカナオヨビスイサンカコウヒンチュウノヒスタミンブンセキノセイノウヒョウカ

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Abstract

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.

Journal

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 53 (2), 121-127, 2012

Japanese Society for Food Hygiene and Safety

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