Abstract − Analytical Sciences, 28(2), 179 (2012).
Determination of Histamine in Seafood by Hydrophilic Interaction Chromatography/Tandem Mass Spectrometry
Tatsuo YOSHIDA,*,** Hirotoshi HAMADA,* Hiroshi MURAKAWA,* Hidekazu YOSHIMOTO,* Toshiaki TOBINO,* and Kei TODA**
*Kumamoto Prefectural Institute of Public Health and Environmental Science, 1240-1 Kurisaki, Uto 869-0425, Japan
**Department of Chemistry, Kumamoto University, 2-39-1 Kurokami, Kumamoto 860-8555, Japan
**Department of Chemistry, Kumamoto University, 2-39-1 Kurokami, Kumamoto 860-8555, Japan
A simple method was developed to determine histamine, an important compound in chemical food poisoning, by extraction followed by hydrophilic interaction chromatography–tandem mass spectrometry using a hydrophilic column with sulfobetaine-type zwitterion groups. The quantitation range in seafood products was from 0.4 to 200 mg kg−1 for 5 g food samples. Quantitative recoveries were obtained with four types of seafood product. These results agreed well with those from the more complex, conventional HPLC method, which requires sample derivatization with dansyl chloride.
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