Histamine is a contaminant that can be found in seafood when improperly handled or stored, causing scombroid food poisoning. Quality tuna has histamine levels below 50ppm. The amount of histamine can be determined using ELISA or LC-MS. However, these traditional methods require very expensive instrumentation and time-consuming sample preparation procedures.
The Histamine Enzymatic Assay Kit uses an enzymatic assay to detect histamine. The kit enables international and government regulatory agencies, food manufacturers and processors, as well as quality assurance organizations, to detect histamine in animal matrices in response to customer concerns about food safety.
The Histamine Enzymatic Assay kit is a colorimetric enzymatic kit for the determination of histamine in fresh fish/seafood, fish meal, wine, and milk.
The Histamine Enzymatic Assay Kit measures the chemical reduction of a pro-dye (Master Mix) molecule using a histamine-specific enzyme. The color change caused by production of the reduced visible dye (measured by absorbance at 450 nm) is related to the amount of histamine present in the sample.
3-Methyl Histamine ＜1%
L-phenyl alanine ＜1%
【Materials Required But Not Provided】
—-Microtiter Plate Reader with 450nm primary filter
—- Blender or Tissue Mixer
—- Oscillator / Vortex
—- 50mL polypropylene conical tubes
—- Heating block or hot water bath
—- 2mL Microcentrifuge tubes
—- Micropipette: Single channel pipette (1-10µL, 10-100µL, 100-1000µL)
—- Balance (sensibility: 0.01g)
—- Distilled or deionized water
【Provided Materials and Reagent】
|Microtiter plate||12 × 8 wells||2~8°C|
|6 vials of Standard||1.6mL each||2~8°C|
|Spiking Solution 1,000 ppm||1.6mL||2~8°C|
|100× Enrichment Solution||25mL*2||2~8°C|
|6× Sample Extraction Buffer||25mL||2~8°C|
|Plate Cover Sheet||2|
Note: The concentrations of the standards are 0ppm, 1.0ppm, 2.0ppm, 4.0ppm, 8.0ppm and 12.0ppm respectively.
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