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A SIMPLIFIED METHOD FOR HISTAMINE ANALYSIS OF FOODS1
Ist Teil von
Journal of food science, 1978-01, Vol.43 (1), p.247-250
Ort / Verlag
Oxford, UK: Blackwell Publishing Ltd
Erscheinungsjahr
1978
Link zum Volltext
Quelle
Wiley Online Library Journals Frontfile Complete
Beschreibungen/Notizen
ABSTRACT
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.