The histamine content in some samples of food products
Leszczynska, J.(Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry)E-mail:[email protected] | Wiedlocha, M.(Technical Univ. of Lodz (Poland). Inst. of General Food Chemistry) | Pytasz, U.(Medical Univ., Lodz (Poland). Dept. of Endocrinology and Isotope Therapy)
Two methods (spectrofluorimetric and ELISA) were used and compared to determine histamine concentrations in yoghurts, kefirs, traditional Polish sour soup, tinned fish (tuna, herring, common sprat, zander fillet, herring fillet, smoked mackerel). The results obtained by the fluorimetric method were higher than those obtained by the ELISA method. In comparison with the fluorimetric method, the immunoenzymic method is shorter, enables a more precise determination of histamine, does not require any complicated apparatus. The detection limit is 0.125 mg per 100 g of product, whereas when using the spectrofluorimetric method it is 1.75 mg per 100 g. The coefficient of correlation calculated for these methods was 0.95. No histamine concentration exceeding the acceptable level was found.
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