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 6

The comparison of the developed UPLC-MS/MS method with previously published methods for the histamine analysis.

Methods	LOD (ng/mL)	LOQ (ng/mL)	Recovery (%)	References
UHPLC-HR-MS	100	300	—	[34]
cITP-CZE-COND	4.0	12.0	91 ± 9	[17]
IRP-HPLC	1000	3000	86.00	[35]
Colorimetric	5000		>91	[21]
UPLC-FLD	5.5	15.6	—	[34]
HPLC-UV	130	450	91 ÷ 115	[15]
UHPLC-MS/MS	3.38	11.5	100.1 ÷ 116	This work