期刊
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
卷 830, 期 1, 页码 161-164出版社
ELSEVIER
DOI: 10.1016/j.jchromb.2005.10.026
关键词
histamine; anchovy; capillary zone electrophoresis; scombroid fish; clupeid fish
Histamine content in fish may increase by decarboxylation of free histidine to values that can be toxic, if storage conditions are not well controlled. We have studied the influence of storage temperature and time of freezing on histamine formation in the anchovy, Engraulis encrasicholus (L., 1758), for which little information is available. Analysis, carried out by capillary zone electrophoresis (CZE) without sample pre-treatment, was very simple, fast and reproducible. Results indicate that temperatures above 20 degrees C notably increase histamine production, whereas freezing can clearly prevent or slow down the process. (c) 2005 Elsevier B.V. All rights reserved.
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