Fast Determination of Histamine in Cheese by Nuclear Magnetic Resonance (NMR)

被引：26

作者：

Schievano, E. ^{[1
]}

Guardini, K.

Mammi, S.

机构：

[1] Univ Padua, Dept Chem Sci, I-35131 Padua, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2009年 / 57卷 / 07期

关键词：

Histamine; quantitative NMR; food analysis; PERFORMANCE LIQUID-CHROMATOGRAPHY; BIOGENIC-AMINES; QUANTITATIVE NMR; NATURAL-PRODUCTS; SPECTROSCOPY; FOOD; FISH; ELECTROPHORESIS; VALIDATION; SEPARATION;

D O I：

10.1021/jf803364k

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A rapid and quantitative H-1 nuclear magnetic resonance (NMR) method was developed to analyze histamine in cheeses. The procedure is simple because the acid extract is analyzed directly, without any need for further filtration, derivatization, or other manipulation. This NMR method was demonstrated to be specific by 2D total correlation spectroscopy (TOCSY) and heteronuclear multiple-quantum coherence (HMQC) experiments and reliable in terms of linearity, accuracy, recovery, repeatability, and limits of detection (LOD). Good precision, with relative standard deviation (RSD) < 4%, recovery of 100%, and a range of 0.6-1 mg/kg for the LOD were obtained. The NMR method was successfully applied to different types of cheese, ranging from soft to hard. No interference from free amino acids, proteins, and other natural components was detected. The NMR method could be transferred to other kinds of food.

引用

页码：2647 / 2652

页数：6

共 39 条

[1] Analysis of plant complex matrices by use of nuclear magnetic resonance spectroscopy: St. John's wort extract
Bilia, AR
Bergonzi, MC
Mazzi, G
Vincieri, FF
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (05) : 2115 - 2124
[2] Quantitative 1H NMR with external standards:: Use in preparation of calibration solutions for algal toxins and other natural products
Burton, IW
Quilliam, MA
Walter, JA
[J]. ANALYTICAL CHEMISTRY, 2005, 77 (10) : 3123 - 3131
[3] Validation and comparison of analytical methods for the determination of histamine in tuna fish samples
Cinquina, AL
Longo, F
Calì, A
De Santis, L
Baccelliere, R
Cozzani, R
[J]. JOURNAL OF CHROMATOGRAPHY A, 2004, 1032 (1-2) : 79 - 85
[4] Identification and quantification of caffeic and rosmarinic acid in complex plant extracts by the use of variable-temperature two-dimensional nuclear magnetic resonance spectroscopy
Exarchou, V
Troganis, A
Gerothanassis, IP
Tsimidou, M
Boskou, D
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (01) : 2 - 8
[5] Levels of histamine and histamine-producing bacteria in smoked fish from New Zealand markets
Fletcher, GC
Summers, G
van Veghel, PWC
[J]. JOURNAL OF FOOD PROTECTION, 1998, 61 (08) : 1064 - 1070
[6] Food and Drug Administration USA, 1995, Federal Registration, V149, P39754
[7] Gardner DM, 1996, J CLIN PSYCHIAT, V57, P99
[8] BIOGENIC-AMINES AND THEIR PRODUCTION BY MICROORGANISMS IN FOOD
HALASZ, A
BARATH, A
SIMONSARKADI, L
HOLZAPFEL, W
[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1994, 5 (02) : 42 - 49
[9] Quantitative NMR Spectroscopy using coaxial inserts containing a reference standard: Purity determinations for military nerve agents
Henderson, TJ
[J]. ANALYTICAL CHEMISTRY, 2002, 74 (01) : 191 - 198
[10] HORWITZ W, 1982, ANAL CHEM, V54, pA67, DOI 10.1021/ac00238a002

← 1 2 3 4 →