Histamine detection method and histamine detection kit
View Patent ↗The histamine detection method of the invention includes: a reaction step of causing a sample solution possibly containing histamine to react with 2,3-naphathalene dicarboxylaldehyde at PH of less than 10; and a detection step of detecting histamine based on a color change in the reaction step. The arrangement of this histamine detection method ensures the good color development in a visible region and thus enables easy and quick detection of histamine.
1. A histamine detection method, comprising:
a reaction step of providing a sample solution possibly containing histamine the addition of 2,3-napthalene dicarboxylaldehyde to the sample solution and, if histamine is present, reacting the histamine in the sample solution with 2,3-naphathalene dicarboxylaldehyde in an absence of CN − ions at pH of less than 10; and
a detection step of detecting histamine based on a color change in said reaction step.
2. A histamine detection method in accordance with claim 1 , wherein said detection step detects the histamine at wavelengths of not lower than 600 nm and not higher than 700 nm.
3. A histamine detection method in accordance with claim 1 , said histamine detection method further comprising:
a supply step of feeding the sample solution to a histamine-supportable carrier, prior to said reaction step.
4. A histamine detection method in accordance with claim 3 , wherein in said reaction step, if histamine is present in the sample solution, reacting the histamine with 2,3-naphathalene dicarboxylaldehyde on the carrier.
5. A histamine detection method in accordance with claim 1 , wherein the sample solution is either of a fish meat exudate or a fish meat extract.
6. A histamine detection method in accordance with claim 1 , wherein said detection step determines quantity of histamine corresponding to a level of the color change.
7. A food sanitation management method, comprising:
a reaction step of providing an exudate or an extract of a food material or a food product, which possibly contains histamine and is obtained in a process from collection of the food material to consumption of the food product adding 2,3-napthalene dicarboxylaldehyde to the sample solution, and if histamine is present, reacting the histamine with 2,3-naphathalene dicarboxylaldehyde in an absence of CN − ions, at pH of less than 10; and
a detection step of detecting histamine based on a color change in said reaction step.
8. A histamine detection method in accordance with claim 1 , wherein the pH is in the range of 3 to 8.
9. A histamine detection method in accordance with claim 1 , wherein the pH is in the range of 4 to 7.