食品の鮮度測定法に関する研究-XI : 組織中のヒスタミンの一新定量法

概要

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The method herein reported employs Amberlite IRC-50 (H-form) for separating histamine (Hm) from interfering substances in a trichloracetic acid extract of sample tissue. Hm which is adsorbed on the ion exchanger at pH 4.6 is eluted with 0.2 N HCl, treated with nitrous acid, and freed from ammonia by vacuum distillation in alkaline reaction. Hm azo pigment which is formed by coupling with p-nitrobenzene diazonium chloride at pH 9 can be extracted with ethylacetate, the extract being dehydrated with anhydrous sodium sulfate. Shortly after a small amount of ammonia being added, the absorbance of the azo pigment solution is to be determined at 550 mμ by a Beckman spectrophotometer or an electrophotometer using a filter of 570 mμ. The recovery of Hm included in several muscle tissue extracts was found 96 to 106%. It was found that the Hm content of mackerel flesh ran parallel with bacterial counts and showed a marked change with quality of the flesh as compared with total volatile bases nitroge.
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