Comparison of ELISA and HPLC for the Determination of Histamine in Cheese

详细信息    查看全文

• 作者：Osman Aygü ; n ; Elisabeth Schneider ; Rainer Scheuer ; Ewald Usleber ; Manfred Gareis ; and Erwin Mä ; rtlbauer
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1999
• 出版时间：May 1999
• 年：1999
• 卷：47
• 期：5
• 页码：1961 - 1964
• 全文大小：103K
• 年卷期：v.47,no.5(May 1999)
• ISSN：1520-5118

文摘

A competitive direct enzyme-linked immunosorbent assay (CD-ELISA) for histamine in cheese wascompared with a reversed-phase liquid chromatography (RP-HPLC) method. Cheese was homogenized with phosphate-buffered saline (PBS), centrifuged, and filtered, and the supernatant wasdiluted with PBS for CD-ELISA. For RP-HPLC, biogenic amines (histamine, tyramine, putrescine,and cadaverine) were derivatized with 9-fluorenylmethylchloroformate, followed by reversed-phasechromatography and fluorescence detection. Detection limits and mean recoveries (10-1000 mg/kg) were 2 mg/kg and 93% for CD-ELISA and 1 mg/kg and 99% for RP-HPLC, respectively. Analysisof 50 commercial cheeses according to both methods showed good agreement for histamine (r =0.979; concentration range = 2-1800 mg/kg). At a threshold level of 10 mg/kg, the ELISA gave nofalse-negative and three false-positive results. The results show that the ELISA is suitable for thedetermination of histamine in cheese.Keywords: Biogenic amines; histamine; cheese; enzyme immunoassay; liquid chromatography