Determination of Histamine in Seafood by Hydrophilic Interaction Chromatography/Tandem Mass Spectrometry

• YOSHIDA Tatsuo

  Kumamoto Prefectural Institute of Public Health and Environmental Science Department of Chemistry, Kumamoto University

• HAMADA Hirotoshi

  Kumamoto Prefectural Institute of Public Health and Environmental Science

• MURAKAWA Hiroshi

  Kumamoto Prefectural Institute of Public Health and Environmental Science

• YOSHIMOTO Hidekazu

  Kumamoto Prefectural Institute of Public Health and Environmental Science

• TOBINO Toshiaki

  Kumamoto Prefectural Institute of Public Health and Environmental Science

• TODA Kei

  Department of Chemistry, Kumamoto University

Abstract

A simple method was developed to determine histamine, an important compound in chemical food poisoning, by extraction followed by hydrophilic interaction chromatography–tandem mass spectrometry using a hydrophilic column with sulfobetaine-type zwitterion groups. The quantitation range in seafood products was from 0.4 to 200 mg kg⁻¹ for 5 g food samples. Quantitative recoveries were obtained with four types of seafood product. These results agreed well with those from the more complex, conventional HPLC method, which requires sample derivatization with dansyl chloride.

Journal

• Analytical Sciences

  Analytical Sciences 28 (2), 179-, 2012

  The Japan Society for Analytical Chemistry

Keywords

• Analytical Chemistry

Details

• CRID: 1390001204261834624
• NII Article ID: 130004827201
• NII Article ID: 10030446818
• NII Book ID: AA10500785
• DOI: 10.2116/analsci.28.179
• ISSN: 13482246
• ISSN: 09106340
• Web Site: https://link.springer.com/content/pdf/10.2116/analsci.28.179.pdf
• Web Site: https://link.springer.com/article/10.2116/analsci.28.179/fulltext.html
• Web Site: http://www.jstage.jst.go.jp/article/analsci/28/2/28_2_179/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2012244760
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed