Method modification at Histamine analysis in fish sauce by HPLC and the recommended allowable limits
1998
Brilliantes, S. | Samosorn, W. (Department of Fisheries, Bangkok (Thailand). Fish Inspection and Quality Control Div.)
Modified high-performance liquid chromatography equipped with post-column reaction for the determination of histamine in fish sauce is presented. The experiment on method modification was divided into two parts. The first experiment involved the use of solvent mixture of methanol and weak hydrochloric acid as extracting solution, whereas the second one used only methanol as extracting solution, before applying the extract through cation-exchange Sep-Pak. The system suitability of both techniques was tested in the spiking range 100-1,000 mg histamine/litre. It was found that average histamine recoveries from fortified fish sauce were 96-100 percent with RSD below 2 percent by the first technique, and 92-96 percent with RSD below 3 percent by the second technique. The results showed that both techniques were very accurate with high precision. The decision to use which technique will depend on several factors such as number of samples, the available time and system maintainance etc. The method was then applied to survey the levels of histamine in 200 samples of commercially fish. The detected histamine levels from grade 1 and grade 2 fish sauce were mainly in the range 200-800 mg/litre, but the main concentration was between 200-600 mg/litre. This may indicate the possibility to adjust the allowable limited of histamine in fish sauce up to 600 mg/litre but not above 800 mg/litre without any health risk to consumers.
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