Selective extraction of Histamine from Canned Tuna Fish samples using molecularly imprinted polymer and prior to itsdetermination by GC-FID

Abstract

Introduction: Due to the various side effects of histamine after consuming canned tuna fish such as headache, hypotension and allergies, it is necessary to use a precise and fast method to control the amount of histamine in food quality control laboratories. Objective: The purpose of this study is to use synthesized polypyrrole molecularely imprinted polymer without crosslinker to extract histamine in canned fish in the Sistan and Baluchestan province. In this method, using MIP as a new adsorbentallows the measurement of histamine without the need for conventional derivatization and the initial preparation required by the GC device with an FID detector. Methods: For this purpose, 5 g of canned homogenized fish sample in a volume of 10 ml of distilled water was mixed at room temperature. The mixture was shaken manually and the supernatant phase was transferred to another glass test tube. MIP and NIP adsorbent in 60 mg was added to the supernatant phase and placed in the ultrasound bath for an optimal time (25 minutes). Then, to separate the adsorbent, the liquid was passed through a filter and 1 ml of methanol was added to adsorbent for extraction and desorption. The desorption solvent was injected into the GC-FID. Results: The detection and quantitative measurement limit were 0.06 and 0.21 mg/kg, respectively; the linear range was 0.25-100 mg /kg and the relative standard deviation percentage was 3.21. Discussion and Conclusion: Comparing the obtained and the national standard method results indicates the accuracy of the proposed method. Measuring histamine by the mentioned method was time and cost effective.