A simple and rapid method for histamine analysis in fish and fishery products by TLC determination (original) (raw)
Related papers
Densitometric TLC analysis of histamine in fish and fishery products
Journal of Planar Chromatography – Modern TLC, 2009
A simple and rapid densitometric thin-layer chromatographic method, suitable for monitoring the histamine content of fish and fishery products according to Commission Regulation (EC) No. 2073/2005, has been introduced. The sample was homogenized with methanol, heated in a water bath, and centrifuged. The sample extracts and standard solutions of histamine were applied to silica gel 60 HPTLC plates and developed by ascending chromatography with acetone-ammonia 95:5 (v/v) as mobile phase. Histamine was visualized with ninhydrin. The intensity of the colored spots was measured by densitometry at 410 nm. Successful separation of histamine from other biogenic amines and other ninhydrin-positive components in methanolic fish extracts was achieved. The relative standard deviation of repeatability was between 4.7 and 9.8% in the concentration range from 50 to 300 mg kg-1 and 14% for within-laboratory reproducibility at 100 mg histamine kg-1. Good correlation was achieved by use of an external standard calibration plot in the same concentration range. Accuracy of the method was checked by participation in the proficiency-testing programs organized by FAPAS, with satisfactory results.
Quality control of the analysis of histamine in fish by proficiency test
Journal of Physics: Conference Series, 2015
The analysis of histamine is required by the European Union for the importation of tuna and other Scombroid fish. The aim of this study was to investigate the quality of the analysis of histamine in fish, by means of reference material (RM) and of proficiency test (PT). Sample analysis carried out using RM provided 89.4% recovery. During the proficiency test, the histamine content of the sample was 311.9 mg/kg and the z-score was zero. These results assure the good performance of the laboratory in the analysis of histamine in fish, asuring reliability of results to clients.
2015
Article history: Received 01 July 2015 Accepted 29 July 2015 In the present study, simple and reliable method of histamine analysis was developed, optimized and validated to meet the requirements of fish safety. Histamine in fish samples was extracted with a methanol–phosphate buffer including 2 % TCA solution (50:50, v/v) followed by defatting with hexane after centrifugation at 13,000 rpm. Histamine was separated, identified by reversed phase high performance liquid chromatography (HPLC) with gradient mobile phase (methanol–phosphate buffer at pH 3.5) and quantified by fluorescence detector at excitation: 345 nm, emission: 445 nm after on-line derivatization with O-phathalaldehyde in a pre-column derivatization step using automatic injection program. The method was validated with average recovery 96% and coefficient of variation (CV %) less than 8 %. The uncertainty was estimated and was set to ±26.4 %. The performance of the proposed method was checked with a sample from the Food...
Quality assurance of histamine analysis in fresh and canned fish
Food Chemistry, 2016
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, CCa and CCb were fit for the purpose. The method was successfully used in the analyses of freshwater fish and fresh and canned tuna.
2018
Fish samples from selected five (5) major markets of Punjab (Lahore, Faisalabad, Multan, Rawalpindi and Gujranwala) were collected randomly consisting of nine (9) marine fish species. LCQ Fleet with ion trap mass analyzer coupled with Surveyorplus pump and Surveyorplus degassor of Thermoscientific was used for histamine determination in present study. The histamine detected in different nine (9) samples from different markets was within safe limits. The fishes were also examined for appearance, texture, odour and presence of black spots. All the physical parameters were within normal range. It was concluded that the marine fish species being sold in various fish markets of Punjab province are fresh with good physical conditions and having histamine in safe limits.
Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage
Histamine is a potentially hazardous compound and one of themajor concerns in food chemistry. In the present study the histamine levels of 20 muscle sample for each milk fish (Chanos chanos) and Indianwhiting (Sillago indica) were analyzed with 6, 12, 18 and 24 h intervals and compared by enzymatic assay (EA), thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) methods. During storage, histamine levels were ranged between 16.50 ± 1.63 and 48.13 ± 1.24 mg/100 g with a linear regression r2 = 0.855; P\0.05 for the milk fish as determined by the EA method.Whereas, histamine levels in Indian whiting was 19.86 ± 1.64–43.84 ± 2.44 mg/100 g with a linear regression r2 = 0.997; P\0.01. In the TLC method, histamine were observed at lower levels compared to the EA and HPLC and showing 4.77 ± 0.13–7.72 ± 0.16 and 6.81 ± 0.11–7.53 ± 0.15 mg/100 g in milk fish and Indian whiting muscle, respectively. The linear regression r2 = 0.835; P\0.05 was noted in both fishes. The HPLC analysis also confirmed that the histamine levels were ranged from 18.18 ± 1.03 to 28.69 ± 1.14 mg/100 g in milk fish with a linear regression r2 = 0.903; P\0.01. For Indian whiting fish, histamine was ranged from 17.28 ± 1.67 to 23.97 ± 1.27 mg/100 g with a linear regression r2 = 0.910; P\0.01. Therefore,monitoring of histamine is a critical task in the seafood industry. Our result showed that the TLC methods can be used to monitor the histamine content in routine analysis and enzymatic analysis can be used to quantify the levels of histamine in the seafood industry.
2014
A highly practical two-tier approach involving a screening and a confirmatory method was set up to efficiently test histamine in fish products in the frame of official controls. After their validation, the routine management of the two procedures was simplified as far as possible ensuring a strict quality data control and maximizing the cost-effectiveness. Accordingly five hundred and ninety batches of fish products (3129 determinations) sampled from the Italian authorities were successfully analyzed over a four year period (2008-2012). Only a small percentage of analysed batches (4.9%) was judged non-compliant. The examination of irregular cases (fish species, processing technology and storage practices) suggests important considerations in order to minimise the histamine risk for consumers.
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A, 1997
Histamine levels in samples of fish and marine products were determined by capillary zone electrophoresis using phosphate buffer at pH 2.44 and UV detection at 214 nm. A plot of the area of the peaks versus histamine concentration was linear over the range of 1-100 ppm with a correlation coefficient of 0.9996. Calibration using the height of the peak also gave good correlation, with a correlation coefficient of 0.9969, at concentrations between 1 ppm and 20 ppm. The recovery of added histamine in different samples of fish and fish products was, on average, 99.65%. The method described in this work was used for the quantitation of histamine in fish and fish products.