AS 4884-2008

Method of test for determination of histamine levels in fish and fish products/seafoods by fluorometric method

Standards Australia

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1 - AS 4884-2008 METHOD OF TEST FOR DETERMINATION OF HISTAMINE LEVELS IN FISH AND FISH PRODUCTS/SEAFOODS BY FLUOROMETRIC METHOD
1 - PREFACE
1 - FOREWORD
1 - METHOD
1 - 1 SCOPE
2 - 2 PRINCIPLE
2 - 3 REAGENTS AND STANDARD SOLUTIONS
2 - 3.1 Reagents
2 - 3.1.1 Methanol, HPLC grade
2 - 3.1.2 Sodium hydroxide, 2 M
2 - 3.1.3 Sodium hydroxide, 0.1 M
2 - 3.1.4 Hydrochloric acid, 0.1 M
2 - 3.1.5 o-phthaldialdehyde (OPA), 1%
2 - 3.1.6 Citric acid, 0.2M
2 - 3.1.7 Ion-exchange resin (Solid phase extraction column containing a quaternary ammonium functional group), e.g. Biorad...
2 - 3.1.8 Histamine dihydrochloride
2 - 3.2 Standard solutions
2 - 3.2.1 Histamine, 1000 mg/L (stock solution)
2 - 3.2.2 Histamine, 100 mg/L (spiking solution)
2 - 3.2.3 Histamine, 0.4 mg/L (working standard)
2 - 4 APPARATUS
2 - 4.1 50 mL graduated tubes with lids
2 - 4.2 Centrifuge
2 - 4.3 10 mL graduated tubes with lids
3 - 4.4 Vacuum manifold
3 - 4.5 Vortex mixer
3 - 4.6 HPLC apparatus
3 - 5 SAMPLE PREPARATION
3 - 5.1 General
3 - 5.2 Liquid samples, for example fish sauce
3 - 5.3 Raw and cooked fish
3 - 5.4 Dried fish
3 - 5.5 Canned fish
3 - 6 PROCEDURE
3 - 6.1 Ion exchange resin conversion
4 - 6.2 Sample extraction
4 - 6.2.1 Preparation
4 - 6.2.2 Sample clean up
4 - 6.3 Determination
4 - 6.4 Derivatization
5 - 7 CALCULATION
5 - 8 MEASUREMENT UNCERTAINTY
5 - 9 REPORT
5 - 10 BIBLIOGRAPHY

Scope

This Standard sets out a quantitative method for the determination of histamine levels in fish and fish products/seafoods by fluorometric methods.
NOTE: This method has been tested using amines relevant to seafood such as Cadaverine, Putrescine and Spermine and has shown insignificant fluorescence response compared to histamine response. Therefore, it has been concluded that the detection was specific to histamine.