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Simple and Sensitive Analysis of Histamine and Tyramine in Japanese Soy Sauces and Their Intermediates Using the Stable Isotope Dilution HILIC–MS/MS Method
- Source :
- Journal of Agricultural and Food Chemistry. 62:6206-6211
- Publication Year :
- 2014
- Publisher :
- American Chemical Society (ACS), 2014.
-
Abstract
- We established a simple, sensitive, and reproducible method to analyze the histamine and tyramine levels in Japanese soy sauce and its mash (called moromi) using hydrophilic interaction liquid chromatography with tandem mass spectrometry (HILIC-MS/MS). Histamine and tyramine quantification was performed using their stable isotopes for electrospray ionization-tandem mass spectrometry in the selected reaction monitoring mode. The sample pretreatment process was a simple, one-step liquid-liquid extraction. HILIC separation was performed with a gradient elution of aqueous ammonium formate and acetonitrile. Because of validation tests, the linearity, the accuracies, and precisions were sufficient. The limit of detection and the limit of quantification were 0.09 and 0.29 ppm for histamine and 0.13 and 0.42 ppm for tyramine, respectively. We successfully applied this method to histamine and tyramine determination in four kinds of commercial Japanese soy sauces and also in moromi samples during soy sauce production.
- Subjects :
- Spectrometry, Mass, Electrospray Ionization
Time Factors
Food Handling
Industrial Waste
Tyramine
Tandem mass spectrometry
Mass spectrometry
High-performance liquid chromatography
chemistry.chemical_compound
Japan
Limit of Detection
Tandem Mass Spectrometry
Ammonium formate
Food-Processing Industry
Detection limit
Chromatography
Hydrophilic interaction chromatography
Selected reaction monitoring
Reproducibility of Results
Soy Foods
General Chemistry
Food Inspection
chemistry
Fermentation
Condiments
General Agricultural and Biological Sciences
Histamine
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 62
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi.dedup.....ce37c15c629ea270a2f39496810e4122