Isolation of histamine using -Fe2O3 nanoparticles

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.

Keywords

fish poisoning, biogenic amines, nanoparticles, food safety, rapid method

Citation

MendelNet 2018. 2019, p. 501-505.
https://mendelnet.cz/artkey/mnt-201801-0104_Isolation-of-histamine-using-947-Fe-sub-2-sub-O-sub-3-sub-nanoparticles.php?back=/magno/mnt/2018/mn1.php?secid=4

Document type

Peer-reviewed

Document version

Published version

Language of document

en

Document licence

(C) Mendel University in Brno