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 4

ME (%) of the method at different matrix samples; the standard amount of histamine was spiked in three levels of 50, 200, and 1000 ppb after sample preparation.

Samples	Concentration of histamine in final sample solution (ng/mL)	Spiked (ng/mL) (n = 3)	ME (%)	RSD (%)
Pooled fish sauce	531.4	50	100.87	2.31
		200	104.01	1.67
		1000	101.34	2.24
Pooled fish	55.8	50	101.42	2.44
		200	102.07	0.74
		1000	98.23	1.21