Histamine is a common biogenic amine produced by microbial decarboxylation of histidine in different types of fermented foods/beverages, which include dairy products, beer, wine, fish, sausages, and other processed meats. Therefore histamine is an indicator of deterioration in food, and is frequently regarded as one of the biomarkers for quality control during the food production and transportation.
Histamine plays crucial roles mediating the immune response, regulating blood vessel (high concentration of histamine has strong vasoactive effects in humans) and controlling intestinal smooth muscle motility. The most well-known role of histamine is mediating part of the inflammatory response to various allergic reactions. Histamine in food can induce both toxicological risk and health risk.
Jasem method provides straightforward analysis of histamine, in trachurus, orkinos, cheese, wine, salami, beer and soya sauce using LC/MS-MS during 7.5 minutes
Transfer accurately 5 g sample into a centifuge tube
Add 20 ml of Reagent-1 and vortex 10 minutes vigorously
Centrifuge at 4000 rpm (+4°C) for 10 minutes
Filter out 0.45 micron nylon filters into a HPLC vial