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

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Sample Preparation

Liquid Samples

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