Validation and comparison of analytical methods for the determination of histamine in tuna fish samples

Histamine is a degradation product of the bacterial decarboxylation of the amino acid histidine, which is present in large amounts in fish tissues of the Clupeidae and Scombridae families and its presence is an indicator of good manufacturing practices and of the state of preservation of some food. A capillary electrophoresis and high-performance liquid chromatography method with diode arrays detection (HPLC–DAD) were compared and validated: no laborious pre-treatment, no clean up and no derivatization was necessary. In both techniques the correlation coefficient exceeded 0.999 for all the analyses carried out during validation. The limit of detection and the limit of quantitation are 1 and 2 mg/kg, respectively, for high-performance liquid chromatography and 0.5 and 1 mg/kg, respectively, for capillary electrophoresis. Good recoveries were observed for the histamine under investigation at all spiking levels and average recoveries were higher than 92% with the relative standard deviation less than 4% for high-performance liquid chromatography and average recoveries were higher than 85% with the relative standard deviation less than 3% for capillary electrophoresis.