Page 19 - Application Notebook - Solution for Food Development
P. 19

Application  No.L463
    News

            n Repeatability                                      mV
            Table 2 and 3 show the relative standard deviations (n=6)   1000
            of retention time and peak area obtained in repeat analysis                   1  ■ Peaks
            of a mixed histamine and tyramine standard solution (each                        1. Histamine
            1 mg/L). Limits for histamine differ depending on the   750                      2. Tyramine
            country, but in Codex, for example, the limit associated
            with decomposition in fish and fishery products is    500
            100 mg/kg. Good repeatability has been obtained at a
            concentration of about 1/100 of the criterion.                                    2
                                                                  250
             Table 2  Repeatability of Peak   Table 3  Repeatability of Peak
                   Area and Retention     Area and Retention
                   Time of Histamine      Time of Tyramine          0
                                                                     0          5         10        15  min
                   R.t (min)  Peak Area    R.t (min)  Peak Area
              1st   9.962   433,724   1st  11.844  153,458                Fig. 5  Chromatogram of Red Wine
              2nd   9.983   431,874  2nd   11.871  155,582
              3rd   9.967   441,528  3rd   11.858  155,848       mV
              4th   9.962   429,887  4th   11.855  154,509       1000
              5th   9.972   439,560  5th   11.882  151,206                                  ■Peaks
              6th   9.993   434,818  6th   11.911  153,960                                1  1. Histamine
              Ave   9.973   435,232  Ave   11.87  154,094         750                        2. Tyramine
             %RSD   0.12     1.03    %RSD   0.20    1.09
                                                                  500
            n Analysis of Food
            Figures 3 to 8 show examples of analysis of commercial                            2
            fish sauce, wine, and soy sauce. Pretreatment consisted   250
            of preparing a 10-fold dilution using pH 2.2 sodium
            citrate buffer solution, and filtering through a 0.2 µm   0
            pore diameter membrane filter. As for the red wine and   0          5         10        15  min
            white wine, both were spiked with histamine and
            tyramine at 50 mg/L each.                                    Fig. 6  Chromatogram of White Wine

               mV                                                 mV
                                                                 2000
                                       ■ Peaks
               500                       1. Histamine                                      ■ Peaks
                                         2. Tyramine                                        1. Histamine
                                                                 1500                       2. Tyramine
                                                                                          1
                                                                                              2
                                                                 1000
               250
                                       1
                                                                  500
                                           2
                0
                  0         5         10         15  min            0  0        5         10        15  min

                      Fig. 3  Chromatogram of Fish Sauce A               Fig. 7  Chromatogram of Soy Sauce A

               mV                                                 mV
                                                                 500
                              ■ Peaks                                                      ■ Peaks
               500              1. Histamine                                                1. Histamine
                                2. Tyramine                                                 2. Tyramine

                                                                 250
               250                     1
                                                                                             2
                                           2                                             1
                0                                                  0
                  0         5         10         15  min             0         5         10         15  min

                      Fig. 4  Chromatogram of Fish Sauce B               Fig. 8  Chromatogram of Soy Sauce B
                                                                                                      First Edition: Sep. 2014


                                               For Research Use Only. Not for use in diagnostic procedures.
                                               The content of this publication shall not be reproduced, altered or sold for any commercial purpose without the written approval of Shimadzu.
                                               The information contained herein is provided to you "as is" without warranty of any kind including without limitation warranties as to its
                                               accuracy or completeness. Shimadzu does not assume any responsibility or liability for any damage, whether direct or indirect, relating to the
                                               use of this publication. This publication is based upon the information available to Shimadzu on or before the date of publication, and subject
                                               to change without notice.
       www.shimadzu.com/an/                                                                        © Shimadzu Corporation, 2014
   14   15   16   17   18   19   20   21   22   23   24