Due to the toxicity of histamine, the content of this substance has been strictly controlled. The onset of the symptoms usually occurs within a few minutes after the ingestion of the implicated food, and the duration of symptoms ranges from a few hours to 24 h. The symptoms include nausea, vomiting, diarrhea, an oral burning sensation or peppery taste, hives, itching, red rash, and hypotension. The symptoms of histamine poisoning generally resemble the symptoms encountered with IgE-mediated food allergies. Scombroid syndrome/histamine poisoning occurs worldwide, and the number of cases is increasing, in spite of the improved knowledge on seafood safety. The second way is decarboxylation (loss of COO-) for the action of the enzyme histidine decarboxylase to form histamine. The glutamate product is converted to alpha-ketoglutarate, which is an intermediate in the citric acid cycle (Krebs cycle). The major route of catabolism of histidine passes through its conversion to glutamic acid, which begins with the degradation of histidine to urocanic acid by the action of the enzyme histidase. This compound is formed during the breakdown of the amino acid histidine which follows two ways. The recommended method was applied to determine the content of this substance in 21 fish sauce samples and 4 kinds of fish samples, which were collected from Ho Chi Minh City, Vietnam, in 2019.įor a long time, the content of histamine in fish and fishery products as well as its poisoning has attracted a lot of attention from scientists around the world. The influence of the matrix effect on the accuracy, repeatability, and recovery of the method was negligible. The limit of detection (LOD) and limit of quantification (LOQ) values were 3.83 and 11.50 ng/mL for the fish sauce sample and 4.71 and 14.12 ng/mL for the fish sample, respectively. Mean recoveries of the analyte at three spike levels (low, medium, and high) were within the range of 98.5% ÷ 102.5% ( n = 7). The linear ranges of the method were 20.0 ÷ 1000 ng/mL, and the corresponding correlation coefficient was 0.9993. The optimal conditions of liquid chromatographic separation and mass spectroscopy of histamine have also been investigated. A selective, sensitive, and rapid method by using ultraperformance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the determination of histamine in fish and fish sauce was developed.

Hahi fish grades