| Summary: | 碩士 === 元培醫事科技大學 === 食品科學系碩士班 === 107 === Histamine poisoning is one of the often occurred food poisoning incidents, due to the histidine was transformed into histamine by bacteria under an undesirable storage conditions. Therefore, the examination of sea food freshness is an important indicator to prevent food poisoning. Thus, the development of rapid and accurate methods for histamine is very important to ensure the sea food quality. In this study, we used the surface enhanced Raman spectroscopy to develop a new detection method of histamine. No signal appeared directly with histamine standards. It was also suggested a linear relationship of the calibration curve (R2=0.92) after incubated with histamine dehydrogenase with a specificity for histamine. But it did not appear any significant signal when determined with histamine standards were added into fish extract and incubated with histamine dehydrogenase. However, it appeared some obvious signals after adding 0.75 M potassium chloride (KCl) and has a good linear relationship of the calibration curve and the regression coefficient (R2) can reach above 0.97, but the maximum concentration of determination only reached 30 ppm. Then we used Dansyl chloride (5-(dimethylamino) naphthalene-1- sulfonyl chloride) to carry out a derivatizing reaction with histamine standard and to determine after adding saturated sodium chloride solution. The result shows some obvious specific signals and 1273 cm-1 Raman Shift has a very good Linear relationship of the calibration curve (R2>0.99), the maximum concentration of determination also up to 50 ppm. But it was unable to determine because of the interference from background noises when histamine standard was added into fish extract extracted and derivatized as above method. Therefore, after removing the background value to observe the clear signal, this method will be a fast and effective histamine detection method in the future.
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