TY - JOUR
T1 - SPECIFICITY AND SENSITIVITY OF SEVEN HISTAMINE DETECTION METHODS
AU - LIEBER, ELLEN R.
AU - TAYLOR, STEVE L.
PY - 1977/11
Y1 - 1977/11
N2 - Six fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.
AB - Six fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.
UR - http://www.scopus.com/inward/record.url?scp=2342447798&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=2342447798&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1977.tb08431.x
DO - 10.1111/j.1365-2621.1977.tb08431.x
M3 - Article
AN - SCOPUS:2342447798
SN - 0022-1147
VL - 42
SP - 1584
EP - 1586
JO - Journal of food science
JF - Journal of food science
IS - 6
ER -