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

被引：0
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作者：
Tatsuo Yoshida
Hirotoshi Hamada
Hiroshi Murakawa
Hidekazu Yoshimoto
Toshiaki Tobino
Kei Toda
机构：
[1] Kumamoto Prefectural Institute of Public Health and Environmental Science,Department of Chemistry
[2] Kumamoto University,undefined
来源：
Analytical Sciences | 2012年 / 28卷
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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.
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页码：179 / 182
页数：3
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