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Hitachi UV100018 - Analysis of Histamine in Fish Sauce by U-5100 UV-VIS Spectrophotometer


Histamine is found in fermented food products such as aged cheese, wine, and soy sauce and it can cause food poisoning if the daily intake by an adult reaches 22 – 320 mg. In Standard Methods of Analysis for Hygienic Chemists, the high-speed liquid chromatographic analysis method for the analysis of histamine. However, by using a color reagent kit, the simple analysis by spectrophotometer is possible. This time, histamine in fish sauce was analyzed. To eliminate the effects of interfering substances, the standard addition method was used for the analysis. When analyzed for the range of 0.625 – 1.25 mg/L, the calibration with a good correlation coefficient (R2) of 1.000 was obtained.


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