Comparison of determination method for histamine content in fermented meat products

Authors

WANG Xinhui, Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China
BAI Ting, Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China
LI Junxia, Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China; School of Bioengineering, Xihua University, Chengdu, Sichuan 611743, China
LUO Jing, Meat-processing Key Laboratory of Sichuan, Faculty of Biotechnology Industry, Chengdu University, Chengdu, Sichuan 610106, China

Abstract

In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.

Publication Date

6-28-2015

First Page

37

Last Page

39,92

DOI

10.13652/j.issn.1003-5788.2015.03.009

Recommended Citation

Xinhui, WANG; Ting, BAI; Junxia, LI; and Jing, LUO (2015) "Comparison of determination method for histamine content in fermented meat products," Food and Machinery: Vol. 31: Iss. 3, Article 9.
DOI: 10.13652/j.issn.1003-5788.2015.03.009
Available at: https://www.ifoodmm.cn/journal/vol31/iss3/9

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