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 7
The concentration of histamine in fish sauce samples.
Developed method (UPLC-MS/MS)
Compared method (HPLC-PDA)1
Mean ± SD (mg/L)
Mean ± SD (mg/L)
IFS00
Not found
Not found
IFS 01
15.1 ± 1.1
16.2 ± 1.2
IFS 02
12.4 ± 0.8
13.5 ± 1.6
IFS 03
8.0 ± 0.5
7.2 ± 0.6
IFS 04
45.2 ± 2.2
48.3 ± 3.1
IFS 05
32.0 ± 1.3
35.2 ± 1.8
IFS 06
21.5 ± 1.2
24.3 ± 1.9
IFS 07
31.2 ± 1.4
28.1 ± 2.3
IFS 08
63.1 ± 3.2
66.3 ± 2.9
IFS 09
35.2 ± 2.4
38.6 ± 2.7
IFS 10
80.9 ± 5.0
87.4 ± 6.0
TFS 11
458.0 ± 18.3
432.0 ± 31.3
TFS 12
773.4 ± 50.5
761.4 ± 46.2
TFS 13
410.3 ± 30.5
391.6 ± 31.7
TFS 14
561.5 ± 41.6
589.3 ± 34.2
TFS 15
463.6 ± 33.2
432.4 ± 26.8
TFS 16
1130.1 ± 60.9
1093.4 ± 72.6
TFS 17
397.3 ± 17.6
410.4 ± 16.9
TFS 18
385.6 ± 25.4
374.3 ± 22.7
TFS 19
1436.4 ± 86.5
1501.3 ± 79.6
TFS 20
418.6 ± 18.3
424.8 ± 21.2
Note. 1Compared method was carried out by using the Waters 2996 HPLC-PDA instrument with column C18 (Zorbax Eclipse XDB-C18, 5 mm × 4.6 mm × 250 mm, Agilent) and followed the standard protocol of the Ministry of Science and Technology of Vietnam [22] and AOAC [36]. Each value is expressed as mean ± SD (n = 3).
