Determination of Histamine in Seafood by Hydrophilic Interaction Chromatography/Tandem Mass Spectrometry

被引：13
|
作者：
Yoshida, Tatsuo [1 ,2 ]
Hamada, Hirotoshi [1 ]
Murakawa, Hiroshi [1 ]
Yoshimoto, Hidekazu [1 ]
Tobino, Toshiaki [1 ]
Toda, Kei [2 ]
机构：
[1] Kumamoto Prefectural Inst Publ Hlth & Environm Sc, Uto 8690425, Japan
[2] Kumamoto Univ, Dept Chem, Kumamoto 8608555, Japan
来源：
ANALYTICAL SCIENCES | 2012年 / 28卷 / 02期
关键词：
INTERACTION LIQUID-CHROMATOGRAPHY; FISH;
D O I：
10.2116/analsci.28.179
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
A simple method was developed to determine histamine, an important compound in chemical food poisoning, by extraction followed by hydrophilic interaction chromatography-tandem mass spectrometry using a hydrophilic column with sulfobetaine-type zwitterion groups. The quantitation range in seafood products was from 0.4 to 200 mg kg(-1) for 5 g food samples. Quantitative recoveries were obtained with four types of seafood product. These results agreed well with those from the more complex, conventional HPLC method, which requires sample derivatization with dansyl chloride.
引用
收藏
页码：179 / 182
页数：4
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