Analysis of Histamine and Tyramine Using Prominence Amino Acid Analysis System
Putrefactive non-volatile amines, histamine and tyramine, are formed through decomposition of histidine and tyrosine, respectively, due to the action of microorganisms. When ingested food such as processed products and red-fleshed fish such as tuna, bonito, mackerel, etc., contain a large amount of histamine, food poisoning symptoms such as fever, hives, and palpitations may appear.
Here, we introduce an example of analysis of tyramine and histamine using the Prominence Amino Acid Analysis System, in which detection is conducted using post-column fluorescence derivatization.
- Content Type:
- Application
- Document Number:
- LAAN-A-LC-E240
- Product Type:
- Liquid Chromatography
- Keywords:
- Histamine, Tyramine, Codex, FDA, EU, Amino acid, Putrefaction, Fish, Shellfish, Tuna, Fish sauce, Soy sauce, Wine, Polyamine, Amine, Food product, Food poisoning, Food and Beverages, Food QAQC, RF-20Axs
- Language:
- English
- File Name:
- jpl214027.pdf
- File Size:
- 1,165kb
