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A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent

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Zeitschriftentitel: Journal of Food Process Engineering
Personen und Körperschaften: Lv, Riqin, Huang, Xingyi, Dai, Chunxia, Ye, Weitao, Tian, Xiaoyu
In: Journal of Food Process Engineering, 42, 2019, 5
Format: E-Article
Sprache: Englisch
veröffentlicht:
Wiley
Schlagwörter:
General Chemical Engineering
Food Science
author_facet Lv, Riqin
Huang, Xingyi
Dai, Chunxia
Ye, Weitao
Tian, Xiaoyu
Lv, Riqin
Huang, Xingyi
Dai, Chunxia
Ye, Weitao
Tian, Xiaoyu
author Lv, Riqin
Huang, Xingyi
Dai, Chunxia
Ye, Weitao
Tian, Xiaoyu
spellingShingle Lv, Riqin
Huang, Xingyi
Dai, Chunxia
Ye, Weitao
Tian, Xiaoyu
Journal of Food Process Engineering
A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
General Chemical Engineering
Food Science
author_sort lv, riqin
spelling Lv, Riqin Huang, Xingyi Dai, Chunxia Ye, Weitao Tian, Xiaoyu 0145-8876 1745-4530 Wiley General Chemical Engineering Food Science http://dx.doi.org/10.1111/jfpe.13099 <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>Histamine is a chemical hazard widely found in fishes of Scombridae family during long time storage or at improper temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. Azo reagent was selected as the indicator based on the characteristic spectrometry of chromogenic sensing materials reacted with histamine solution and the theoretical research. The colors of homemade colorimetric sensing units changed slightly from yellow to orange red and pink while the concentration of histamine varied from low to high. The Gray values of units were chosen for statistical and quantitative analysis. The relationship between Gray values and the histamine content were established based on linear regression. The results of the regression showed a high correlation and the calibration correlation coefficient was 0.9926. The results indicated that the homemade sensing unit could be regarded as a feasible way for simple and rapid detection of histamine in aquatic products.</jats:p></jats:sec><jats:sec><jats:title>Practical applications</jats:title><jats:p>Histamine is a chemical hazard widely found in fish of <jats:italic>Scombridae</jats:italic> family during long time storage and under improper storage temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. This method simplifies the detection procedure of fish histamine and shortens the detection time. The results indicated that the homemade sensing unit provided a feasible way for simple and rapid detection of histamine in aquatic products. This colorimetric sensing unit could be applied to rapidly monitor aquatic products by government testing agencies and food companies.</jats:p></jats:sec> A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent Journal of Food Process Engineering
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title A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_unstemmed A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_full A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_fullStr A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_full_unstemmed A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_short A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_sort a rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
topic General Chemical Engineering
Food Science
url http://dx.doi.org/10.1111/jfpe.13099
publishDate 2019
physical
description <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>Histamine is a chemical hazard widely found in fishes of Scombridae family during long time storage or at improper temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. Azo reagent was selected as the indicator based on the characteristic spectrometry of chromogenic sensing materials reacted with histamine solution and the theoretical research. The colors of homemade colorimetric sensing units changed slightly from yellow to orange red and pink while the concentration of histamine varied from low to high. The Gray values of units were chosen for statistical and quantitative analysis. The relationship between Gray values and the histamine content were established based on linear regression. The results of the regression showed a high correlation and the calibration correlation coefficient was 0.9926. The results indicated that the homemade sensing unit could be regarded as a feasible way for simple and rapid detection of histamine in aquatic products.</jats:p></jats:sec><jats:sec><jats:title>Practical applications</jats:title><jats:p>Histamine is a chemical hazard widely found in fish of <jats:italic>Scombridae</jats:italic> family during long time storage and under improper storage temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. This method simplifies the detection procedure of fish histamine and shortens the detection time. The results indicated that the homemade sensing unit provided a feasible way for simple and rapid detection of histamine in aquatic products. This colorimetric sensing unit could be applied to rapidly monitor aquatic products by government testing agencies and food companies.</jats:p></jats:sec>
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author Lv, Riqin, Huang, Xingyi, Dai, Chunxia, Ye, Weitao, Tian, Xiaoyu
author_facet Lv, Riqin, Huang, Xingyi, Dai, Chunxia, Ye, Weitao, Tian, Xiaoyu, Lv, Riqin, Huang, Xingyi, Dai, Chunxia, Ye, Weitao, Tian, Xiaoyu
author_sort lv, riqin
container_issue 5
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container_title Journal of Food Process Engineering
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description <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>Histamine is a chemical hazard widely found in fishes of Scombridae family during long time storage or at improper temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. Azo reagent was selected as the indicator based on the characteristic spectrometry of chromogenic sensing materials reacted with histamine solution and the theoretical research. The colors of homemade colorimetric sensing units changed slightly from yellow to orange red and pink while the concentration of histamine varied from low to high. The Gray values of units were chosen for statistical and quantitative analysis. The relationship between Gray values and the histamine content were established based on linear regression. The results of the regression showed a high correlation and the calibration correlation coefficient was 0.9926. The results indicated that the homemade sensing unit could be regarded as a feasible way for simple and rapid detection of histamine in aquatic products.</jats:p></jats:sec><jats:sec><jats:title>Practical applications</jats:title><jats:p>Histamine is a chemical hazard widely found in fish of <jats:italic>Scombridae</jats:italic> family during long time storage and under improper storage temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. This method simplifies the detection procedure of fish histamine and shortens the detection time. The results indicated that the homemade sensing unit provided a feasible way for simple and rapid detection of histamine in aquatic products. This colorimetric sensing unit could be applied to rapidly monitor aquatic products by government testing agencies and food companies.</jats:p></jats:sec>
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spelling Lv, Riqin Huang, Xingyi Dai, Chunxia Ye, Weitao Tian, Xiaoyu 0145-8876 1745-4530 Wiley General Chemical Engineering Food Science http://dx.doi.org/10.1111/jfpe.13099 <jats:title>Abstract</jats:title><jats:sec><jats:label /><jats:p>Histamine is a chemical hazard widely found in fishes of Scombridae family during long time storage or at improper temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. Azo reagent was selected as the indicator based on the characteristic spectrometry of chromogenic sensing materials reacted with histamine solution and the theoretical research. The colors of homemade colorimetric sensing units changed slightly from yellow to orange red and pink while the concentration of histamine varied from low to high. The Gray values of units were chosen for statistical and quantitative analysis. The relationship between Gray values and the histamine content were established based on linear regression. The results of the regression showed a high correlation and the calibration correlation coefficient was 0.9926. The results indicated that the homemade sensing unit could be regarded as a feasible way for simple and rapid detection of histamine in aquatic products.</jats:p></jats:sec><jats:sec><jats:title>Practical applications</jats:title><jats:p>Histamine is a chemical hazard widely found in fish of <jats:italic>Scombridae</jats:italic> family during long time storage and under improper storage temperature. In this study, a novel colorimetric method is proposed for determination of histamine in fish flesh. This method simplifies the detection procedure of fish histamine and shortens the detection time. The results indicated that the homemade sensing unit provided a feasible way for simple and rapid detection of histamine in aquatic products. This colorimetric sensing unit could be applied to rapidly monitor aquatic products by government testing agencies and food companies.</jats:p></jats:sec> A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent Journal of Food Process Engineering
spellingShingle Lv, Riqin, Huang, Xingyi, Dai, Chunxia, Ye, Weitao, Tian, Xiaoyu, Journal of Food Process Engineering, A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent, General Chemical Engineering, Food Science
title A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_full A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_fullStr A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_full_unstemmed A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_short A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_sort a rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
title_unstemmed A rapid colorimetric sensing unit for histamine content of mackerel using azo reagent
topic General Chemical Engineering, Food Science
url http://dx.doi.org/10.1111/jfpe.13099