The histamine content in some samples of food products

被引：13

作者：

Leszczynska, J

Wiedlocha, M

Pytasz, U

机构：

[1] Tech Univ Lodz, Inst Gen Food Chem, PL-90924 Lodz, Poland

[2] Med Univ Lodz, Dept Endocrinol & Isotope Therapy, Inst Endocrinol, Polish Mothers Mem Hosp,Res Inst Lodz, Lodz, Poland

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2004年 / 22卷 / 03期

关键词：

histamine; spectrofluorimetric methods; ELISA method; food;

D O I：

10.17221/3410-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Histamine level determination in some food products was performed by two known methods: spectrofluorimetric method and ELISA method. The immunoenzymic method enables a rapid and precise determination of histamine in many samples. In spite of that, it does not require any complicated apparatus, is very simple and easy to use. Coefficient of correlation as stablished for these methods equals 0.9539. Samples were investigated of different products, such as: kefir, fruit and natural yoghurt, a kind of sour soup, and tinned fish (tuna and herring). No histamine content exceeding the acceptable level was found.

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收藏

页码：81 / 86

页数：6

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