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Histamine

Histamine Analysis Using LC-MS/MS

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.

Highlights

Easy sample preparation in basic steps without the need for solid phase extraction (SPE)

Parameters

Histamine

Matrix

Fish meat (Trachurus, orkinos), cheese, wine, salami, beer and soya sauce

Sample Preparation

Solid Samples

  • Step 1
    Transfer 5 mg sample into a centrifuge tube.
  • Step 2
    Add 20 ml Reagent-1 into the tube and vortex 10 minutes vigorously.
  • Step 3
    Centrifuge at 4000 rpm (+ 4 C°) for 10 minutes.
  • Step 4
    Filter out from 0.45 µm nylon filters, directly inject into the system.

Sample Preparation

Liquid Samples

  • Step 1
    Transfer 5 ml sample into a centrifuge tube.
  • Step 2
    Then add 15 ml Reagent-1 into the tube and vortex 1 minute vigorously.
  • Step 3
    Filter out from 0.45 µm nylon filters, directly inject into the system.

Chromatogram

METHOD PERFORMANCE

Matrix

LOQ

(ppm)

6420

Accuracy

(%)

6420

Repeatability

(%RSD)

6420

Linearity

(R2)

6420

Trachurus

1.06

0.51

71

0.995

Orkinos

2.41

0.95

94

0.996

Cheese

0.92

0.44

93

0.996

Salami

1.16

2.22

79

0.995

Soya Sauce

1.48

1.6

112

0.998

Beer

1.0

0.58

116

0.999

Wine

4.32

1.18

122

0.997

ADAPTING DIAGNOSTICS IN CHROMATOGRAPHY COUPLED MASS SPECTROMETRY..
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