Determination of Histamine in Fish and Fish Products by Tandem Solid-Phase Extraction
نویسندگان
چکیده
منابع مشابه
Determination of microcystins in fish tissues using HPLC with a rapid and efficient solid phase extraction
The presence of toxic cyanobacterial blooms have caused severe problems for aquatic animals, wildlife and humans. Monitoring of microcystins (MCs) in fish and other aquatic animals is important for evaluating the potential risk for human consumption. Existing methods for extracting and purifying microcystins in fish tissue are both timeand solvent-consuming. The present study used HLB (0.5 g) a...
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Background: Histamine is a food-borne chemical hazard which causes scombroid poisoning. The efficiency of histamine recovery from fish is greatly influenced by selection of an appropriate extraction solvent. Hence, in this study the efficiency of different extraction solvents on recovery of histamine from fresh, frozen and canned fish was evaluated. Methods: Fresh, frozen and canned rainbow tr...
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A simple, rapid and sensitive solvent assisted-dispersive solid phase extraction method was developed for the extraction of iron(II) prior to its spectrophotometric determination. The Fe(II) reacted with 2,4,6-tris(2-pyridyl)-1,3,5-triazine, neutralized with sodium dodecyl sulfate and extracted onto the fine particles of benzophenone which were formed upon rapid injection of a mixture of benzop...
متن کاملDetermination of Heavy Metals in Fish Products
Cadmium, lead and mercury contents in fish were studied. Fresh and frozen fish from 17 FAO localities were bought in Czech markets. Atomic absorption spectrometry technique was used for determination of cadmium, lead and mercury concentration. Ten samples exceeded the maximum permissible limit for mercury (0.5 mg/kg or 1 mg/kg for selected fish species) and three fish samples exceeded the maxim...
متن کاملHistamine poisoning and control measures in fish and fishery products
Histamine poisoning is one of the most common form of intoxication caused by the ingestion of fish and fishery products. Cooking, canning, or freezing cannot reduce the levels of histamine because this compound is heat stable. All humans are susceptible to histamine and its effects can be described as intolerance or intoxication depending on the severity of the symptoms. The amount of histamine...
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ژورنال
عنوان ژورنال: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
سال: 2011
ISSN: 0015-6426,1882-1006
DOI: 10.3358/shokueishi.52.199