Enzymatic Assay of Histamine by Amperometric Detection of H₂O₂ with a Peroxidase-based Sensor

Abstract

  A method for an enzymatic assay of histamine by using histamine oxidase from Arthrobacter globiformis in combination with amperometric determination of H₂O₂ is described. Histamine could be quantified at a level as low as 10^-7 M. The assay is adaptable to determine histamine in food samples including tuna fish with good sensitivity and selectivity.