A Novel Method for Determination of Histamine in Tuna Fish by Ion Mobility Spectrometry
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A Novel Method for Determination of Histamine in Tuna Fish by Ion Mobility Spectrometry Gabi Cohen & Denis Danny Rudnik & Mordi Laloush & Doron Yakir & Zeev Karpas
Received: 23 October 2014 / Accepted: 11 February 2015 # Springer Science+Business Media New York 2015
Abstract Ion mobility spectrometry (IMS) was used for determination of the histamine content in samples of tuna stomach, and the results were compared with measurements by high-pressure liquid chromatography (HPLC) that is considered the Bgold standard^ method. The production of histamine as a function of storage time at ambient temperature (25– 29 °C) was followed by both methods and a good correlation was found between them. The results were validated by IMS and HPLC measurements of samples of fresh tuna fillets in which the initial histamine level was below 10 mg histamine per kg (10 ppm). The level gradually increased to thousands of milligrams per kilogram after about 30 h at ambient temperature. In the IMS measurements, the intensity ratio between the fragment ion of histamine (K0 =2.73 cm2 V−1 s−1) and the sum of all the ions in the mobility spectrum served to quantify the histamine level in the fish samples. Thus, a rapid, simple, and inexpensive method was developed for determination of histamine in tuna. Keywords Histamine . Tuna . Spoilage . HPLC . IMS
Introduction Histamine [(2-1H-imizazol-4-yl)ethanamine] is a biogenic amine that can be produced in organisms by decarboxylation of the amino-acid histidine through microbial or enzymatic processes. Histamine is involved in several physiological functions in the central nervous system (CNS) as a neurotransmitter, in sleep-wake regulation and body temperature control, and it affects appetite, mood, endocrinal processes, learning, G. Cohen : D. D. Rudnik : M. Laloush : D. Yakir : Z. Karpas (*) Bio-Scent Ltd., Omer, Israel e-mail: [email protected]
and memory. It is also implicated in inflammatory and immune responses by increasing the permeability of blood capillaries. In addition, histamine is partly responsible for gastric acid release, stimulatory effects, erection and sexual functions, schizophrenia, and multiple sclerosis. Therefore, it is not surprising that elevated levels of histamine may cause immune system disorders and allergies. One of the major sources of health problems caused by histamine is scombroid food poisoning that is a common type of seafood poisoning caused by eating spoiled fish, mainly mackerel, tuna, sardines, and anchovies (WHO 2013). At temperatures above 16 °C, the enzyme histidine decarboxylase, produced by enteric bacteria, converts histidine to histamine. Unlike food spoiled by bacteria that can be suitable for consumption after cooking, the histamine content in food is not normally destroyed by cooking. It should be noted that histamine is present in a variety of foods like wine, cheese, fermented sausages, and fish, and most members of the public are not affected by moderate consumption of these products. However, people with histamine allergy may develop s
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