SPECIFICITY AND SENSITIVITY OF SEVEN HISTAMINE DETECTION METHODS

ELLEN R. LIEBER, STEVE L. TAYLOR

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Abstract

Six fluorometric assays and one spectrophotometric assay for amine detection were compared on the basis of specificity and sensitivity for potential utilization in the measurement of histamine in foods. A fluorometric assay based on o‐phthalaldehyde was found to be the most sensitive and specific method for histamine analysis. The lower limit of detection with this method was 0.05 nmoles of histamine. At equimolar concentrations, interference was detected with histidine and several histidyl dipeptides. At higher concentrations, substantial interference was also found with glutathione, spermidine, cysteine, glycylglycine, carnosine, norepinephrine, and glucosamine.

Original languageEnglish (US)
Pages (from-to)1584-1586
Number of pages3
JournalJournal of food science
Volume42
Issue number6
DOIs
StatePublished - Nov 1977

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ASJC Scopus subject areas

  • Food Science

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