Food & Nutrition Science Notes
Enzymatic Assay of Histamine by Amperometric Detection of H2O2 with a Peroxidase-based Sensor
2000 年 64 巻 9 号 p. 1963-1966
詳細
2000 年 64 巻 9 号 p. 1963-1966
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.
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