Current Trends in Detection of Histamine in Food and Beverages

被引：83

作者：

Gagic, Milica ^{[1
,2
]}

Jamroz, Ewelina ^{[3
]}

Krizkova, Sona ^{[1
,2
]}

Milosavljevic, Vedran ^{[1
,2
]}

Kopel, Pavel ^{[1
,2
]}

Adam, Vojtech ^{[1
,2
]}

机构：

[1] Mendel Univ Brno, Fac AgriSci, Dept Chem & Biochem, Zemedelska 1, CZ-61300 Brno, Czech Republic

[2] Brno Univ Technol, Cent European Inst Technol, Purkynova 123, CZ-61200 Brno, Czech Republic

[3] Agr Univ Krakow, Inst Chem, Balicka St 122, PL-30149 Krakow, Poland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2019年 / 67卷 / 03期

关键词：

histamine; biogenic amines; food safety; analytical chemistry; MOLECULARLY IMPRINTED POLYMERS; LIQUID-CHROMATOGRAPHIC DETERMINATION; BIOGENIC-AMINES DETERMINATION; RAPID-DETERMINATION; QUANTUM DOTS; AMPEROMETRIC BIOSENSOR; INTERNATIONAL UNION; MASS-SPECTROMETRY; ENZYMATIC ASSAY; FISH PRODUCTS;

D O I：

10.1021/acs.jafc.8b05515

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Histamine is a heterocyclic amine formed by decarboxylation of the amino acid L-histidine. It is involved in the local regulation of physiological processes but also can occur exogenously in the food supply. Histamine is toxic at high intakes; therefore, determination of the histamine level in food is an important aspect of food safety. This article will review the current understanding of physiological functions of endogenous and ingested histamine with a particular focus placed on existing and emerging technologies for histamine quantification in food. Methods reported in this article are sequentially arranged and provide a brief overview of analytical methods reported, including those based on nanotechnologies.

引用

页码：773 / 783

页数：11

共 119 条

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