Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

Table 3

The detection limit and quantitation limit of the UPLC-MS/MS method.

Replica (n = 7)	Fish sauce samples		Fish samples
	Spiked (ng/mL)	Found (ng/mL)	Spiked (ng/mL)	Found (ng/mL)
1	20.00	19.21	20.00	18.12
2	20.00	21.32	20.00	22.13
3	20.00	21.20	20.00	21.40
4	20.00	18.70	20.00	18.36
5	20.00	20.15	20.00	21.14
6	20.00	21.10	20.00	21.20
7	20.00	22.31	20.00	20.90
Mean		20.57		20.46
SD		1.28		1.57
LOD = 3 SD (ng/mL)		3.83		4.71
LOQ = 3 LOD (ng/mL)		11.50		14.12