| Autor: |
Albrecht-Ruiz, Miguel, Clark-Leza, Daniel, Aleman-Polo, Miguel |
| Předmět: |
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| Zdroj: |
Journal of Aquatic Food Product Technology; 1999, Vol. 8 Issue 4, p71, 0p |
| Abstrakt: |
A novel enzyme-based colorimetric method for histamine determinationin fish meal was developed. It is based upon histamine oxidation by diamine oxidase and detection of the hydrogen peroxide generated using a peroxidase catalyzed reaction coupled with phenol-aminoantipyrine. At optimum assay conditions (temperature: 50 deg. C, pH: 9.0), thistechnique allowed the accurate quantification of histamine + putrescine + cadaverine levels (amine index) between 200 to 2000 ppm. The method represents a good alternative for the rapid detection of potentially toxic fish meal. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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