ทอรีนและฮีสตามีนในตัวอย่างปลาทะเล และปลาน้ำจืด (TAURINE AND HISTAMINE IN SEAFISH AND FRESHWATER FISH SAMPLES)

Abstract

The aim of this research was to simultaneous analysis taurine and histamine content in fish samples as seafish and freshwater fish of Thailand by high-performance liquid chromatography and derivatied with o-phthalaldehyde (OPA). The optimization of HPLC conditions for quantitative analysis of taurine and histamine were obtained. The optimum conditions for mobile phase system were 0.02 M phosphate buffer pH 4.8 : acetonitrile as 65:35, controlled flow rate at 0.8 mL/min and detected by fluorescence detector with fluorescence excitation and emission peaks at 333 and 451 nm, respectively. This condition could separated taurine and histamine within 10 mins, retention time of taurine and histamine were 5.415 and 8.483 mins, respectively. Validation method of the analysis was also studied and the calibration curve showed a linearity range of 0.0005 - 10 and 0.03 - 10 mg/L for taurine and histamine, respectively, with the correlation coefficients (R²) of taurine and histamine as 0.9975 and 0.9980 respectively. The limits of detection (LOD) and limits of quantitation (LOQ) of taurine and histamine presented as 0.0001 mg/L and 0.0005 mg/L for taurine and 0.01 mg/L and 0.03 mg/L for histamine. The method was showed an effective separation of both taurine and histamine and applied to quantity of taurine and histamine in fish samples. Taurine in Thai fishes samples were found in the range of 490.81±1.7 - 1721.92±1.9 mg/kg. Histamine in Thai fishes were found in the range of 6.78±0.2 - 19.07±1.4 mg/kg. The effects of processing on fish samples such as boiling, steaming and frying were studied and the results revealed that taurine and histamine content depend on processing method.