Quality assurance of histamine analysis in fresh and canned fish
| Autor: | Tarliane M. Silva, Ricardo Martins Duarte Byrro, Patrícia A.S. Tette, Paula Santiago-Silva, Maria Beatriz Abreu Glória, Christian Fernandes, Warlley Pinheiro Evangelista, Letícia Rocha Guidi |
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| Rok vydání: | 2016 |
| Předmět: |
Quality Control
Biogenic Amines 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Food Preserved Animals media_common.cataloged_instance Fluorometry European union Derivatization Chromatography High Pressure Liquid media_common Chromatography biology Tuna Chemistry business.industry 010401 analytical chemistry Fishes Reproducibility of Results 04 agricultural and veterinary sciences General Medicine Canned fish biology.organism_classification 040401 food science 0104 chemical sciences Seafood Freshwater fish Fish business Quality assurance Histamine Food Science |
| Zdroj: | Food Chemistry. 211:100-106 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2016.05.035 |
| Popis: | Histamine determination is relevant for fish safety, quality and trade. Recently a study by the European Union (EU) compared the Codex and the EU mandated methods for the analysis of histamine and observed that they underestimated and overestimated the results, respectively. To solve this problem, a simple and efficient procedure for the extraction and quantification of histamine by ion-pair HPLC method with post-column derivatization and fluorimetric detection is proposed. It was optimized and validated for the analysis of histamine in fish. The method attended the performance criteria established by Commission Decision 2002/657/CE. The method was also submitted to proficiency testing; uncertainty was calculated; and the stability of solutions and standards was investigated. There was no matrix effect. The LOD, LOQ, CCα and CCβ were fit for the purpose. The method was successfully used in the analyses of freshwater fish and fresh and canned tuna. |
| Databáze: | OpenAIRE |
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