Quality control of fish sauce by simultaneous determination of histamine and tyramine with capillary electrophoresis and contactless conductivity detection
, Huy Nguyen Quang, , , , , , , , , Nov-2024, In: Journal of Food Composition and Analysis, 138, 106997, p. 1-8
Overview
Abstract:
In this study, we report the development of a simple and cost-effective approach for fish sauce quality control. This is based on simultaneous determination of histamine and tyrosine in fish sauce using capillary electrophoresis (CE) coupled with contactless conductivity detection (C4D). Considerations for the use of purpose-made CE-C4D for food quality control in Vietnam are provided. The best detection limit (LOD) achieved was 5 mg/kg for histamine and 6 mg/kg for tyramine using the optimized background electrolyte (BGE) composed of 20 mM (N-(2-Hydroxyethyl)piperazine-N’-(2-ethane-sulfonic acid]) (HEPES) / 10 mM L-Histidine (His), 5 % methanol (MeOH) at pH 6.6. Excellent agreement between the results from CE-C4D and those from the confirmation method (HPLC-PDA for histamine and HPLC-FLD for tyramine) was achieved for different fish sauce samples, with their result deviations less than 10 % for all tested compounds.
Keyword(s): Capillary electrophoresis Capacitively coupled contactless conductivity detection Histamine Fish sauce Purpose-made instrumentation Tyramine
| Pages (from-to) | 1-8 |
| Journal | Journal of Food Composition and Analysis |
| Volume | 138 |
| Issue number | 106997 |
| Publication status | Published - Nov-2024 |
| ISBN | 0889-1575 |