TY - JOUR
T1 - A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS
AU - TAYLOR, STEVE L.
AU - LIEBER, ELLEN R.
AU - LEATHERWOOD, MATTHEW
PY - 1978/1
Y1 - 1978/1
N2 - The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.
AB - The described analytical method for histamine determination in foods requires sample homogenization in methanol, heating, centrifuging or filtering, several extractions, and fluorometric detection of histamine with o‐phthalaldehyde. The method eliminates potential interference by other amines through a selective extraction step. Samples of 20 foods, including seafood products (fresh, frozen and canned), comminuted meats, cheeses and sauerkraut (canned), were analyzed for histamine content. Canned sauerkraut and tuna fish had the highest average histamine content among tested foods. This method can be used to detect histamine in food samples that contain as little as 0.02 mg histamine/100g of food.
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U2 - 10.1111/j.1365-2621.1978.tb09783.x
DO - 10.1111/j.1365-2621.1978.tb09783.x
M3 - Article
AN - SCOPUS:84987284910
SN - 0022-1147
VL - 43
SP - 247
EP - 250
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -