Research Article
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
The concentration of histamine in fish samples.
| | Developed method (UPLC-MS/MS) (mg/kg) | Compared method (HPLC-PDA) (mg/kg) |
| Frozen sardines (Sardinella tawilis) | 16.4 ± 0.8 | 18.3 ± 1.2 | Frozen anchovy (Engraulidae) | 13.5 ± 0.9 | 12.1 ± 0.8 | Frozen menhaden (Brevoortia tyrannus) | 6.3 ± 0.7 | 7.5 ± 0.6 | Frozen mackerel (Rastrelliger kanagurta) | 64.5 ± 1.6 | 58.5 ± 3.2 |
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Note. Each value is expressed as mean ± SD (n = 3).
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