乳酪中組織胺之簡易偵測法──二陣列極體之毛細管電泳方法   全文下載

Simple Determination of Histamine in Cheese by Capillary Electrophoresis with Diode Array Detection

乳酪中之組織胺可利用二陣列極體之毛細管電泳方法進行定量分析。其電泳方法之最適條件為緩衝液濃度25-100 mM、pH 值介於2.5-6.5、電壓10-30 kV 及溫度介於20-35°C 之間。這些反應條件會影響波峰形狀、感度及遷移時間。經由線性、敏感性、準確性、精確度和回收率來確認最佳方法。其組織胺偵測極限（LOD）與定量極限（LOQ）分別為20 mg/kg 及61 mg/kg。這個方法可成功被應用在由不同的土耳其市場所取得的16 個傳統乳酪樣品之組織胺之定量分析。研究發現有15 個樣品（94%）其組織胺含量大於LOD；有2 個樣品（13%），其組織胺含量大於LOQ，其數值分別為91.5 和65.9 mg/kg。

A capillary electrophoresis method with diode array detection for quantitative analysis of histamine (HIS) in cheese was developed and validated. The electrophoretic conditions studied for method optimization were buffer concentration (25-100 mM) and pH (2.5-6.5), voltage (10-30 kV) and temperature (20-35°C). The effects of these conditions on peak shape, sensitivity and migration time were tested. The optimized method was validated for linearity, sensitivity, accuracy, precision (intraday and interday repeatability) and recovery. The limit of detection (LOD) and limit of quantitation (LOQ) values of the validated method were determined as 20 mg/kg and 61 mg/kg for HIS, respectively. This method was successfully applied for quantitative analysis of HIS in 16 traditional cheese samples obtained from different Turkish markets. Histamine was detected in 15 samples (94%) with a level greater than LOD, and in 2 (13%) samples greater than LOQ, with the values of 91.5 and 65.9 mg/kg.