A simple and rapid method for the analysis of fish histamine by paper electrophoresis

Abstract

The described analytical method for histamine determination in fish and seafood consists of sample extraction, adsorption onto a paper disc, application of the paper disc onto electrophoresis paper, electrophoresis for only 10 min, drying, and color developing by Pauly's reagent. Histamine can be satisfactorily detected and completely separated from histidine, carnosine and other Pauly reagent-positive compounds. This method does not require expensive instrumentation and any tedious pretreatment to eliminate potential interference by other imidazole compounds, such as histidine or carnosine. This method can be used to detect histamine in multiple fish and seafood samples simultaneously that contain as little as 15 p.p.m. histamine (1.5 mg/100 g).

A survey of histamine content in seafood sold in markets of nine countries

“…The electrophoresis paper was dried with an air forced oven at 100 C 5 min and developed with Pauly reagent to visualize histamine. Pauly reagent (A and B) for the development of histamine was prepared by the method of Sato et al (2006). Reagent A also consisted of two reagents, A-1 and A-2.…”

“…Histamine of 100 mg was dissolved in 50 ml of 0.1 M HCl, then the standard solution was diluted (0.1 mg/ ml) and used as the standard stock solution. Histamine was analyzed by the filter paper electrophoresis reported by Sato et al (2006). Briefly, 10 ml of supernatant was absorbed in a 6 mm paper disc (thin type, Advantec, Japan) and then the paper disc was settled on the electrophoresis paper (No.…”

Simple and rapid detection of histamine-forming bacteria by differential agar medium

“…The electrophoresis paper was dried with an air-forced oven at 100°C for 5 min and developed with Pauly reagents to visualize histamine. Pauly reagents (A and B) for the development of histamine were prepared by the method of Sato et al (2006). Reagent A included two reagents, A-1 and A-2.…”

“…All colonies, including blue halo colonies, were inoculated in histidine broth medium (10 g peptone, 3 g yeast extract, 1 g glucose, and 5 g L-histidine in 500 ml artificial seawater and 500 ml distilled water, adjusted to pH 6.5) and incubated at 35°C for 24 h. The incubation medium (about 0.2-0.3 g) was homogenized with a 5-fold of 80% ethanol, centrifuged at 14,100g (Hitachi Koki, Japan) for 15 min, and then the supernatant was used for histamine analysis. Histamine was analyzed by the filter paper electrophoresis method reported by Sato et al (2006). Briefly, 10 ll of supernatant was absorbed on a 6-mm paper disc (thin type, Advantec), and then the paper disc was settled on electrophoresis paper (No.…”

Prediction of K value for fish flesh based on ultraviolet–visible spectroscopy of fish eye fluid using partial least squares regression

“…Many studies have confirmed a strong relationship between fish freshness and K value. In general, highperformance liquid chromatography (HPLC) and column chromatography have been used to measure the K value of fish flesh (Ryder, 1985), while more recently filter paper electrophoresis (Sato et al, 2006), enzymatic (Carsol and Mascini, 1998;Karube et al, 1984;Luong et al, 1991;Nanjyo and Yao, 2002;Okuma and Watanabe, 2002), hyperspectral imaging (Cheng et al, 2015) and electrochemical (Itoh et al, 2013) methods have been used. These methods are complicated, time-consuming, and laboratory based.…”