Histamine and biogenic amines in Vietnamese traditional fish sauce by hydrophilic interaction liquid chromatography-tandem mass spectrometry.

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED

Food additives & contaminants. Part B, Surveillance Pub Date : 2025-09-01 Epub Date: 2025-03-19 DOI:10.1080/19393210.2025.2475924

Diu Thi Pham, Adam Salifu, Hong Thi Nguyen, Phương Anh Nguyen Thi, Duong Vu-Tuan, Thuy An Nguyen-Thi, Mai Huong Tran-Thi, Phuong-Thao Phan-Thi, Hien Thu Dao, Van-Hoi Bui, Hoang-Anh Nguyen, Dinh Binh Chu

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Abstract

A straightforward method for the determination of histamine and other biogenic amines in Vietnamese traditional fish sauce was developed, avoiding a time-consuming derivatisation step. This resulted in the application of hydrophilic interaction in combination with liquid chromatography-tandem mass spectrometry (HILIC-MS/MS). The characteristics of the analytical method, such as linearity, limit of detection (LOD), limit of quantification (LOQ), repeatability, stability, and matrix effects were systematically investigated. The validated method was successfully applied to analyse 8 biogenic amines in 15 Vietnamese traditional fish sauce samples, as well as 10 broth samples directly collected from the fermentation tanks. Among the eight investigated biogenic amines, histamine was found in all analysed samples, in some at high levels. However, in traditional fish sauce samples collected from supermarkets histamine levels were lower than the maximum level as set by European Union regulations.

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亲水作用液相色谱-串联质谱法测定越南传统鱼露中的组胺和生物胺。

建立了一种直接测定越南传统鱼露中组胺和其他生物胺的方法，避免了耗时的衍生步骤。这导致了亲水相互作用与液相色谱-串联质谱（HILIC-MS/MS）相结合的应用。系统考察了分析方法的线性度、检出限、定量限、重复性、稳定性和基质效应等特点。该方法成功地应用于15份越南传统鱼露样品和10份直接从发酵罐中采集的肉汤样品中8种生物胺的分析。在被调查的八种生物胺中，所有分析样本中都发现了组胺，其中一些含量很高。然而，从超市收集的传统鱼露样本中，组胺含量低于欧盟规定的最高水平。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.