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  • Title: Quality assurance of histamine analysis in fresh and canned fish.
    Author: Evangelista WP, Silva TM, Guidi LR, Tette PA, Byrro RM, Santiago-Silva P, Fernandes C, Gloria MB.
    Journal: Food Chem; 2016 Nov 15; 211():100-6. PubMed ID: 27283612.
    Abstract:
    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, CCα and CCβ were fit for the purpose. The method was successfully used in the analyses of freshwater fish and fresh and canned tuna.
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