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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.
  • Step 5
  • Step 6
  • Step 7
  • Step 8
  • Step 9
  • Step 10
  • Step 11
  • Step 12

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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