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供应商 ：北京博蕾德生物科技有限公司
库存 ：1000
样本 ：组胺
适应物种 ：食品
应用 ：食品组胺测定
检测方法 ：ELISA
规格 ：96T
Histamine Food ELISA
Cat#FC E-3100
Cat#FC E-3100
Principle of the test
Fish meal that has been produced from materials which has been allowed to degrade prior to being
processed can contain high levels of histamine and can be toxic. Elevated histamine levels (1,000 ppm)
can cause gizzard erosion and black vomit in poultry. Histamine testing in fresh fish is a possible control
strategy that can be used by seafood processors in their HACCP program to address the hazard of
scombrotoxin formation. Histamine is a product of decomposition of histidine caused by the growth of
certain bacteria in seafood. The amount of the amine that forms is a function of bacterial species, the
temperature and time of exposure and may exceed 1,000 ppm (mg/kg). Fish containing high levels of
histamine has been associated with many examples of poisoning commonly referred to as “scombroid
poisoning”, a major health problem for consumers. Scombrotoxic fish usually contains levels of histamine
in excess of 200 ppm, but such fish may be randomly dispersed within a lot. For large fish, histamine is
found at variable levels even within individual fish. Quality control measures designed to minimize the
occurrence of scombrotoxic fish require the determination of histamine levels in the range of
approximately 10 to 200 ppm. Good quality fish contain less than 10 ppm histamine, a level of 30 ppm
indicates significant deterioration, and 50 ppm is considered to be evidence of definite decomposition.
The defect action level (DAL), the level at which regulatory actions are taken for histamine is 50 ppm (P.
L. Rogers, W. F. Staruszkiewicz, Journal of Aquatic Food Product Technology, Vol. 9 (2) 2000 p. 5 – 17).
The assay kit provides materials for the quantitative determination of derivatized histamine in food
extracts. The derivatization is part of the preparation of the samples. By use of the acylation reagent,
histamine is quantitatively derivatized into N-acylhistamine. The competitive Histamine Food ELISA kit
uses the microtiter plate format. Histamine is bound to the solid phase of the microtiter plate. Acylated
histamine and solid phase bound histamine compete for a fixed number of antibody binding sites. When
the system is in equilibrium, free antigen and free antigen-antibody complexes are removed by washing.
The antibody bound to the solid phase histamine is detected by anti-goat/peroxidase. The substrate
TMB/peroxidase reaction is monitored at 450 nm. The amount of antibody bound to the solid phase
histamine is inversely proportional to the histamine concentration of the sample.
更多产品订购，请联系LDN 中国区总代理北京博蕾德生物科技有限公司
Fish meal that has been produced from materials which has been allowed to degrade prior to being
processed can contain high levels of histamine and can be toxic. Elevated histamine levels (1,000 ppm)
can cause gizzard erosion and black vomit in poultry. Histamine testing in fresh fish is a possible control
strategy that can be used by seafood processors in their HACCP program to address the hazard of
scombrotoxin formation. Histamine is a product of decomposition of histidine caused by the growth of
certain bacteria in seafood. The amount of the amine that forms is a function of bacterial species, the
temperature and time of exposure and may exceed 1,000 ppm (mg/kg). Fish containing high levels of
histamine has been associated with many examples of poisoning commonly referred to as “scombroid
poisoning”, a major health problem for consumers. Scombrotoxic fish usually contains levels of histamine
in excess of 200 ppm, but such fish may be randomly dispersed within a lot. For large fish, histamine is
found at variable levels even within individual fish. Quality control measures designed to minimize the
occurrence of scombrotoxic fish require the determination of histamine levels in the range of
approximately 10 to 200 ppm. Good quality fish contain less than 10 ppm histamine, a level of 30 ppm
indicates significant deterioration, and 50 ppm is considered to be evidence of definite decomposition.
The defect action level (DAL), the level at which regulatory actions are taken for histamine is 50 ppm (P.
L. Rogers, W. F. Staruszkiewicz, Journal of Aquatic Food Product Technology, Vol. 9 (2) 2000 p. 5 – 17).
The assay kit provides materials for the quantitative determination of derivatized histamine in food
extracts. The derivatization is part of the preparation of the samples. By use of the acylation reagent,
histamine is quantitatively derivatized into N-acylhistamine. The competitive Histamine Food ELISA kit
uses the microtiter plate format. Histamine is bound to the solid phase of the microtiter plate. Acylated
histamine and solid phase bound histamine compete for a fixed number of antibody binding sites. When
the system is in equilibrium, free antigen and free antigen-antibody complexes are removed by washing.
The antibody bound to the solid phase histamine is detected by anti-goat/peroxidase. The substrate
TMB/peroxidase reaction is monitored at 450 nm. The amount of antibody bound to the solid phase
histamine is inversely proportional to the histamine concentration of the sample.
更多产品订购，请联系LDN 中国区总代理北京博蕾德生物科技有限公司
北京博蕾德生物科技有限公司
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入驻年限：7年
