
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
Parameters
Matrix
Sample Preparation
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Step 1Transfer 5 mg sample into a centrifuge tube.
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Step 2Add 20 ml Reagent-1 into the tube and vortex 10 minutes vigorously.
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Step 3Centrifuge at 4000 rpm (+ 4 C°) for 10 minutes.
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Step 4Filter out from 0.45 µm nylon filters, directly inject into the system.
Sample Preparation
-
Step 1Transfer 5 ml sample into a centrifuge tube.
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Step 2Then add 15 ml Reagent-1 into the tube and vortex 1 minute vigorously.
-
Step 3Filter 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 |