Isolation of histamine using -Fe2O3 nanoparticles
Loading...
Date
2019-01-02
ORCID
Advisor
Referee
Mark
Journal Title
Journal ISSN
Volume Title
Publisher
Mendel University in Brno
Abstract
Histamine, biologically active amine, is normally present in the body and it is involved in
a local regulation of physiological processes. It occurs in food as a product of microbial decarboxylation
of the amino acid histidine, and the ingestion of foods that contain high levels of histamine can lead to
poisoning. Hence, the presence of this biogenic amine is considered as an indicator of food spoilage.
Many different methods are available to detect the presence of histamine in food samples. The aim of
this study was to design a fast and low-cost method for histamine identification employing magnetic
isolation and subsequent reaction of desorbed histamine with ninhydrin for final ion exchange
chromatography quantification.
Description
Citation
Document type
Peer-reviewed
Document version
Published version
Date of access to the full text
Language of document
en
Study field
Comittee
Date of acceptance
Defence
Result of defence
Document licence
(C) Mendel University in Brno