Histamine is found in fermented food products such as aged cheese, wine, and soy sauce and it can cause foodpoisoning if the dailv intake by an adult reaches 22 - 320 mg. in Standard Methods of Analysis for Hygienic Chemiststhe high-speed liquid chromatographic analysis method for the analysis of histamine. However, by using a color reagentkit, the simple analysis by spectrophotometer is possible. This time, histamine in fish sauce was analyzed. To eliminatethe effects of interfering substances, the standard addition method was used for the analysis. When analyzed for therange of 0.625 - 1.25 ma/L, the calibration with a good correlation coefficient(R2) of 1.000 was obtained.

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魚子醬中的組胺分析.pdf