Enzyme Colorimetric Kit for Histamine in Aqueous Products "Histamine Test"
Histamine is sometimes present in red-flesh fish, such as bonito, tuna, and mackerel, and a large amount of histamine is produced during the decomposition of fish and shellfish. Consumption of foods containing high concentrations of histamine may cause allergy-like food poisoning. Histamine is regulated in the U.S. and E.U. and by Codex; in Japan, it is controlled based on CCP (Critical Control Point) as a hazardous chemical by HACCP (Hazard Analysis Critical Control Point).
Histamine Test is a test kit that uses the colorimetric method by histamine dehydrogenase.
This test method is easier to operate compared with other methods; results are obtained within 15 min enzymatic reaction. There is a high correlation with HPLC and fluorescence methods, and its reliability was recognized internationally following the acquisition of PTM (Performance Tested MethodsSM) Certification from AOAC-RI (AOAC Research Institute) in April 2018.
- Obtained PTM Certification of AOAC-RI, following evaluation of validity of the histamine measurement method. (License No. 041802)
Features
- Easy: Simply dissolve the reagent and mix it with the sample
The high specificity of the enzyme enables simple and safe analysis without acid or organic solvents. - Rapid: 15 min reaction time
Analytical results for fresh fish can be obtained in less than 1 h, including extraction. - Accurate: Obtained PTM Certification from the international certification body AOAC-RI features a high correlation with official analytical methods.
Principle of Measurement
Protocol
Measurement range: 0.4–6 ppm (converted to fresh fish sample 10–150 ppm)
*When measured using a photometer with an optical path width of 2 cm
Measurement time: About 20 min after dispensing each reagent
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For research use or further manufacturing use only. Not for use in diagnostic procedures.
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