Determination of Histamine and Tyramine in Canned Fish Samples by Headspace Solid-Phase Microextraction Based on a Nanostructured Polypyrrole Fiber Followed by Ion Mobility Spectrometry

Alizadeh, Naader; Kamalabadi, Mahdie; Mohammadi, Abdorreza

doi:10.1007/s12161-017-0860-z

Cited by 34 publications

(16 citation statements)

References 29 publications

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“…ionized molecules according to their mobility in an electric field under atmospheric pressure when immersed in the gas phase (36). Alizadeh et al (1) simultaneously detected histamine and tyramine in canned fish samples. They introduced Tri-butyl phosphate into the IMS ionization region as a reagent gas that reduce the spectral interferences to achieve a good selectivity.…”

Section: Ims Ims Is a Novel Analytical Technique Used In The Separation And Identification Ofmentioning

confidence: 99%

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Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

Wang

Liu

et al. 2021

Journal of Food Protection

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Biogenic amines (BAs) are organic compounds with low molecular weight and can be used as indicators of the quality and safety of canned aquatic products during processing and storage. However, the excess of these amines can cause food-borne poisoning. Therefore, the determination, analysis and prevention of biogenic amines are of great importance. This article focuses on the sources, formation, pretreatment methods, as well as the analytical techniques, change tendency and control techniques of biogenic amines, with the aim of promoting more appropriate analysis of canned aquatic products to provide a reference for the food industries.

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Section: Ims Ims Is a Novel Analytical Technique Used In The Separation And Identification Ofmentioning

confidence: 99%

“…The characteristics of the proposed methods for the determination of BAs are listed in (1,33,48,70,82,90,114). The table highlights some peculiarities of some of the proposed methods.…”

Section: Faas Faas Is Based On the Formation Of A Complex Between Histamine With Fe(iii) Andmentioning

confidence: 99%

Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

Wang

Liu

et al. 2021

Journal of Food Protection

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“…e alpha-carboxyl group is removed from the amino acid compound causing the production of the following biogenic amines: histamine from histidine, cadaverine from lysine, tyramine from tyrosine, tryptamine from tryptophan, etc. [2,3]. Figure 1 shows several biogenic amines that are generally found in food.…”

Section: Biogenic Aminesmentioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

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“…Biogenic amines (BA) are organic compounds with aliphatic, aromatic and heterocyclic structures of basic nitrogenous and also shaped by amino acids decarboxylation. Biogenic amines present in protein food and beverages such as sh, meat, cheese, vegetables, milk, yoghurt and wines and causing several adverse reaction if excessively consumed (Alizadeh et al (2017); Gama and Rocha (2020); Gardini et al (2016)). Figure 1 shows several biogenic amines that can be found in food and beverages.…”

Section: Biogenic Amines Histamine and Their Issuesmentioning

confidence: 99%

Biogenic Amines Detection by Chromatography and Sensor Methods: A Comparative Review

Munir

Badri²,

Heng³

2020

sci. technol. indones.

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Biogenic amines (BA) are chemistry compounds shaped by amino acids decarboxylation and exist in protein food and beverages. They are labelled toxic if consumed and some countries prohibit to consume them in high level especially histamine. Two major methods have been used and developed well such as chromatography methods and sensors methods. The common method applied for chromatography namely liquid chromatography (LC) and gas chromatography (GC) while for sensor methods such as optical, chemical and bio sensor. These methods have advantages and disadvantages. For chromatography methods, derivatization methods are required in order to improve their sensitivity and selectivity, nevertheless these methods are very expensive and time-consuming. During derivatization step, it needs more time and bear the risk of an only partial detection due to an incomplete derivatization. Furthermore, sensor methods exist to solve these issues, while they do not require derivatization step, generate a direct signal that can be interpreted by anyone, very fast and simple, yet they have disadvantages in several aspects such as sensitivity, accuracy and selectivity compared to chromatography methods. This review is based on studies about biogenic amines detection from the last decades until now and related to food and beverage samples. Although biogenic amines commonly found in protein-food for decades, new approaches and technical possibilities still required in order to increase the sensitivity, selectivity and accuracy of analytical methods to tackle the complexity by their matrices. The rationale of this study is also to provide data about the comparison of the analytical techniques between conventional and sensor methods. Furthermore, the various approaches of biogenic amines determination and the most applied analytical methods have been reviewed.

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Determination of Histamine and Tyramine in Canned Fish Samples by Headspace Solid-Phase Microextraction Based on a Nanostructured Polypyrrole Fiber Followed by Ion Mobility Spectrometry

Cited by 34 publications

References 29 publications

Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

Formation, Analytical Methods, Change Tendency, and Control Strategies of Biogenic Amines in Canned Aquatic Products: A Systematic Review

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Biogenic Amines Detection by Chromatography and Sensor Methods: A Comparative Review

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