| Summary: | 碩士 === 國立海洋大學 === 食品科學系碩士在職專班 === 89 === A method for the determination of histamine, 2-phenylethylamine, tryptamine, putrescine, cadaverine, spermidine and spermine in fish using micellar electrokinetic capillary chromatography (MECC) was developed. Seven biogenic amines were extracted from samples with 6% perchloric acid, then derivatized with benzoyl chloride. MECC was performed in a 60 cm (50 cm to detector window) ´ 75 mm i.d. capillary tubing with 5% methanol in 0.02M borate buffer (pH 9.2) containing 0.06 M sodium deoxycholate as a running buffer, and detected at UV 214 nm. Separation was achieved within 12 min. Good linearity was observed from the calibration plots at concentrations from 2.5~50 mg/mL. Recovery studies of the analytes were performed at 5, 20 and 50 mg/100 g spiked levels. Average recoveries ranged 85.7~98.9% with coefficients of variation less than 5%. The detection limit of histamine was 2.5 mg/100 g and that of the rest was 1.0 mg/100 g. Using this method to detect amines in the fried marlin fillet and salted mackerel fillet implicated in food poisoning incidents, we found that 56.24 and 104.44 mg/100 g of histamine were present in the two samples, respectively. The high level of histamine (>50 mg/100 g) in the fried marlin fillets and salted mackerel fillets along with the allergy-like symptoms of the victims supported the conclusion that histamine was the cause of these food poisoning incidents. Another 10 fish samples collected from markets were also analyzed and no detectable level of histamine (<2.5 mg/100 g) was found. The results showed that the hygienic quality of fish and its products in markets were acceptable.
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