ヒスタミン分子に対するコロナ放電の影響について

抄録

Corona discharge has recently been reported to be effective in preventing food poisoning caused by histamine-producing bacteria. In this study, the effects of corona discharge on histamine molecules were investigated. Corona discharge was applied to 1 nmol of histamine from a distance of 8.5 cm, and the remaining histamine was quantified by LC-MS/MS. Histamine levels decreased significantly 48 and 96 h after corona discharge, respectively. In addition, an ion peak at m/z 140 was newly detected from the corona-discharged samples. MS/MS fragmentation analysis of the m/z 140 ion annotated that it was the formylated form of histamine. It was suggested that corona discharge could prevent food poisoning by formylating and inactivating histamine.