Journal
FOOD CHEMISTRY
Volume 211, Issue -, Pages 100-106Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.05.035
Keywords
Matrix effect; Fish; Histamine analysis; Proficiency test; Uncertainty
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico - CNPq (Brasilia, DF, Brazil) [405994/2012-5, 870031/2002-3]
- Fundacao de Amparo a Pesquisa do Estado de Minas Gerais - FAPEMIG (Belo Horizonte, MG, Brazil) [BPD 00417-13]
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Histamine determination is relevant for fish safety, quality and trade. Recently a study by the European Union (EU) compared the Codex and the EU mandated methods for the analysis of histamine and observed that they underestimated and overestimated the results, respectively. To solve this problem, a simple and efficient procedure for the extraction and quantification of histamine by ion-pair HPLC method with post-column derivatization and fluorimetric detection is proposed. It was optimized and validated for the analysis of histamine in fish. The method attended the performance criteria established by Commission Decision 2002/657/CE. The method was also submitted to proficiency testing; uncertainty was calculated; and the stability of solutions and standards was investigated. There was no matrix effect. The LOD, LOQ, CCa and CCb were fit for the purpose. The method was successfully used in the analyses of freshwater fish and fresh and canned tuna. (C) 2016 Elsevier Ltd. All rights reserved.
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