PlumX Metrics
Embed PlumX Metrics

Comparison of determination method for histamine content in fermented meat products

Vol: 31, Issue: 3, Page: 37-39
2015
  • 0
    Citations
  • 20
    Usage
  • 0
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

Artifact Description

In order to build a suitable method for determination of histamine content in fermented meat products, liquid chromatography (HPLC) method, the national standard method and the improved national standard method were used to determine histamine content in fermented meat products. It was shown that the standard curve of the three methods showed a good linear relationship. HPLC method presented the highest precision with a good relative standard deviation (RSD < 1%), while the national standard method exhibited the worst precision and the relative standard deviation was close to 5%. The range of recovery rate of both HPLC method and the improved national standard method were higher than 90% and were better than that of the national standard method. The results revealed that HPLC method and the improved national standard method could meet the determination of histamine content in fermented meat products experimental requirements.

Provide Feedback

Have ideas for a new metric? Would you like to see something else here?Let us know