Quantification of histamine in various fish samples using square wave stripping voltammetric method

Area of Science:

• Analytical Chemistry
• Electrochemistry
• Food Science

Background:

• Histamine is a biogenic amine crucial for food safety.
• Accurate histamine quantification is essential for routine food analysis.
• Existing methods may lack simplicity or efficiency for routine application.

Purpose of the Study:

• To develop and validate a simple, novel square wave stripping voltammetric (SWSV) method for histamine determination.
• To establish optimal conditions for histamine analysis using SWSV.
• To assess the method's applicability in real food matrices.

Main Methods:

• Indirect determination of histamine using square wave stripping voltammetry (SWSV).
• Complexation of copper (II) with histamine and accumulation onto a hanging mercury drop electrode.
• Optimization of accumulation potential (-420 mV vs. Ag/AgCl) and accumulation time (10 s).

Main Results:

• The SWSV method demonstrated good linearity, repeatability, and precision.
• Achieved detection limits of 3 x 10(-7) M and 1 x 10(-5) M for histamine.
• Successfully applied the method for histamine determination in canned anchovy and frozen Tinca tinca and Cyprinus carpio.

Conclusions:

• The developed SWSV method is simple, sensitive, and suitable for routine histamine determination in food.
• The method's validation confirms its reliability for analyzing histamine in various fish samples.
• This technique provides a valuable tool for ensuring food safety and quality.