2002
Gas Chromatographic Analysis of Histamine in Mahi-mahi ( Coryphaena hippurus )
Abstract: Several authors have studied histamine using gas chromatography (GC) as a tool for quantitation, but the methods used were not always suitable depending on the kind of food. Problems frequently cited include incomplete histamine elution from the columns and peak tailing. Histamine is of interest because it is the factor common to all cases of scombroid poisoning, it has physiological and biological activity, and it is a chemical indicator of fish quality. In this study a modified GC method was used to quantify…
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Cited by 43 publications
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“…The calibration curves were linear (r 2 ϭ 0.99) in the selected range of 5 to 100 g/100 g for cadaverine and 5 to 60 g/100 g for putrescine. The GC method was also able to quantify histamine simultaneously with cadaverine and putrescine (3).…”
Section: Results
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confidence: 99%