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 class="table-group" id="tab8"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">Developed method (UPLC-MS/MS) (mg/kg)</td><td class="align_center">Compared method (HPLC-PDA) (mg/kg)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Frozen sardines <i>(Sardinella tawilis)</i></td><td class="align_center">16.4 ± 0.8</td><td class="align_center">18.3 ± 1.2</td></tr><tr><td class="align_left">Frozen anchovy <i>(Engraulidae)</i></td><td class="align_center">13.5 ± 0.9</td><td class="align_center">12.1 ± 0.8</td></tr><tr><td class="align_left">Frozen menhaden <i>(Brevoortia tyrannus)</i></td><td class="align_center">6.3 ± 0.7</td><td class="align_center">7.5 ± 0.6</td></tr><tr><td class="align_left">Frozen mackerel (<i>Rastrelliger kanagurta)</i></td><td class="align_center">64.5 ± 1.6</td><td class="align_center">58.5 ± 3.2</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div><i>Note.</i> Each value is expressed as mean ± SD (<i>n</i> = 3).<br/></div></td></tr></table>

<div>The concentration of histamine in fish samples.</div>

International Journal of Analytical Chemistry

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Table 8

Table 8: 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 8 | Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS 