Study of Determination of Histamine in Food by HPLC
The detection of histamine content in food is a research hotspot in the field of food safety. This article opti-mizes the determination wavelength,column temperature,and flow rate based on national standards,and detects samples of shrimp and cooking wine. The sample was first ultrasonically extracted with 0.4 mol/L perchloric acid,degreased with n-hexane,buffered with saturated NaHCO3 solution,and derivatized with 10 mg/mL dansyl chloride solution. The sam-ple was shaken in a 40℃ water bath shaker for 35 min,and acetonitrile was passed through a 0.22 μm filter membrane at constant volume. At a flow rate of 1.0 mL/min,the detection wavelength is 252 nm,column temperature is 40℃. Un-der chromatographic conditions with a sample volume of 20 μL,gradient elution is carried out on Agilent C18(4.6 mm× 250 mm,5 μm) column with mixed methyl cyanide solution and 0.01 mol/L ammonium acetate aqueous solution con-taining 0.1％ acetic acid. Results:Under these conditions,the histamine standard curve showed a good linear trend in the concentration range of 1.0～50.0 μg/mL,R2≥0.9999,the measured detection limit level was lower than the theoreti-cal level specified in the national standard,the average recovery rate of samples was 92.7％～101％,which met the rele-vant requirements of GB 27404—2008,RSD(n=6)≤3.72％. The method can quickly,simply and accurately determine the histamine content in aquatic products and liquid seasoning foods.
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