Diu Thi Pham, Adam Salifu, Hong Thi Nguyen, Phương Anh Nguyen Thi, Duong Vu-Tuan, Thuy An Nguyen-Thi, Mai Huong Tran-Thi, Phuong-Thao Phan-Thi, Hien Thu Dao, Van-Hoi Bui, Hoang-Anh Nguyen, Dinh Binh Chu
{"title":"Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry.","authors":"Diu Thi Pham, Adam Salifu, Hong Thi Nguyen, Phương Anh Nguyen Thi, Duong Vu-Tuan, Thuy An Nguyen-Thi, Mai Huong Tran-Thi, Phuong-Thao Phan-Thi, Hien Thu Dao, Van-Hoi Bui, Hoang-Anh Nguyen, Dinh Binh Chu","doi":"10.1080/19393210.2025.2475924","DOIUrl":null,"url":null,"abstract":"<p><p>A straightforward method for the determination of histamine and other biogenic amines in Vietnamese traditional fish sauce was developed, avoiding a time-consuming derivatisation step. This resulted in the application of hydrophilic interaction in combination with liquid chromatography-tandem mass spectrometry (HILIC-MS/MS). The characteristics of the analytical method, such as linearity, limit of detection (LOD), limit of quantification (LOQ), repeatability, stability, and matrix effects were systematically investigated. The validated method was successfully applied to analyse 8 biogenic amines in 15 Vietnamese traditional fish sauce samples, as well as 10 broth samples directly collected from the fermentation tanks. Among the eight investigated biogenic amines, histamine was found in all analysed samples, in some at high levels. However, in traditional fish sauce samples collected from supermarkets histamine levels were lower than the maximum level as set by European Union regulations.</p>","PeriodicalId":12286,"journal":{"name":"Food additives & contaminants. Part B, Surveillance","volume":" ","pages":"1-11"},"PeriodicalIF":2.5000,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food additives & contaminants. Part B, Surveillance","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19393210.2025.2475924","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
A straightforward method for the determination of histamine and other biogenic amines in Vietnamese traditional fish sauce was developed, avoiding a time-consuming derivatisation step. This resulted in the application of hydrophilic interaction in combination with liquid chromatography-tandem mass spectrometry (HILIC-MS/MS). The characteristics of the analytical method, such as linearity, limit of detection (LOD), limit of quantification (LOQ), repeatability, stability, and matrix effects were systematically investigated. The validated method was successfully applied to analyse 8 biogenic amines in 15 Vietnamese traditional fish sauce samples, as well as 10 broth samples directly collected from the fermentation tanks. Among the eight investigated biogenic amines, histamine was found in all analysed samples, in some at high levels. However, in traditional fish sauce samples collected from supermarkets histamine levels were lower than the maximum level as set by European Union regulations.
期刊介绍：
Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling.
Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment.
The scope is initially restricted to:
Additives - food colours, artificial sweeteners, and preservatives;
Residues – veterinary drug and pesticide residues;
Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging.
Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet.
Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
