Validation of histamine determination Method in yoghurt using High Performance Liquid Chromatography

Subject Areas : Food Science and Technology

مریم Jahedinia ¹ , گیتی Karim ² , ایرج Sohrabi Haghdust ³ , S.M Razavi Rohani ⁴ , محبوبه Eskandari ⁵

1 - - Ph.D. Student of Analytical Chemistry, Faculty of Chemistry, University of Shahrood, Semnan, Iran.
2 - - Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
3 - Professor, Department of Pathology, Science & Research Branch, Islamic Azad University, Tehran, Iran.
4 - Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran.
5 - Ph.D. Student of Analytical Chemistry, Faculty of Chemistry, University of Shahrood, Semnan, Iran.

Received: 2013-06-29 Accepted : 2014-04-06 Published : 2014-02-20

Keywords: Validation, High performance liquid chromatography, Histamine, Yoghurt,

Abstract :

   Biogenic amines are organic, basic nitrogenous compounds of low molecular weight that are mainly generated by the enzymatic decarboxylation of amino acids by microorganisms. Dairy products are among the foods with the highest amine content. A wide variety of methods and procedures for determination of histamine and biogenic amines have been established. Amongst, HPLC method is considered as reference method. The aim of this study was to validate Reversed Phase HPLC method determination of histamine in yoghurt. The mobile phase consisted of acetonitrile/water (18:88 v/v) and the flow rate was set at 0.5 ml/min using isocratic HPLC. Detection was carried out at 254 nm using UV-detector. Calibration curve that was constructed using peak area of standards was linear and value of correlation coefficient (r2) was estimated at 0.998. Good recoveries were observed for histamine under investigation at all spiking levels and average of recoveries was 84%. The RSD% value from repeatability test was found to be %4.4. Limit of detection and limit of quantitation were 0.14 and 0.42 µ/ml, respectively. The results of validation tests showed that the method is reliable and rapid for quantification of histamine in yoghurt.

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