Hi, Ger,
We have done some histamine analysis in our lab. What is your mobile
phase; what type of system do you have to monitor the eluents (wavelength);
and how are you preparing your sample extract? Usually with the most of
the mobile phases, pH or salt does not matter much since it is diluted out
by the mobile phase. I am thinking you may have an interference from other
substances in the extracts. How do you prepare your samples? Once I know
more details, I could make some suggestions.
With best wishes
Haejung An
USC School of Pharmacy
At 08:03 AM 10/17/2003 +0100, you wrote:
>
>Subject: Histamines again!!
>
>Hello, yet another query on histamines, The HPLC method is that suggested
>by EU regulations for determination of histamines in Fresh, frozen and
>salted Herring. I have been trying to find out what effect, if any, the
>acetic acid:brine mix used in marinades would have on this method of
>determining histamines? Should there not be some adjustment for pH? I
>would appreciate any assistance on this matter. I have been comparing kits
>to hplc method and am having difficulty with the results in marinades.
>With Best Regards
>
>
>Ger Meade
>Company Biologist / Quality Control Manager
>) + 353 73 31004
>3 + 353 73 31509
>* <mailto:ger@gallagherbros.ie>ger@gallagherbros.ie
>
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