Resumen de Novel and Rapid Methods for Histamine Quantification in Wine and Culture Medium
Silvana Ledesma Venecia, María Cristina Rubio, Pedro Aredes Fernández
Fermented beverages are frequently contaminated with histamine produced by lactic acid bacteria exhibiting histidine decarboxylase activity. In wine, the presence of histamine is associated with a lack of hygiene during the winemaking process. Determination of histamine is important because it can be toxic to humans. Therefore, we developed two rapid, inexpensive, and simple methods—a colorimetric technique and a thin-layer chromatography technique—to determine histamine concentration in wine and culture medium without the need for complicated extraction procedures. The new colorimetric method showed a good correlation between absorbance and histamine concentration in the range of 1.0 to 100 mg/L of histamine in wine and Moeller culture broth samples (r2 = 0.9981 and 0.9941, respectively). Thin-layer chromatography with a new visualization reagent also demonstrated a good correlation between histamine concentrations of 5.0 to 100 mg/L and absorbance (r2 = 0.9882 and 0.9839 for wine and Moeller culture broth samples, respectively). Both methods showed a high correlation with ELISA (colorimetric method: r2 = 0.9972; thin-layer chromatography: 0.9968) and exhibited good histamine recovery (higher than 87%). The detection limits of the new methods were comparable to those of existing analytical methods. Both methods seem suitable for routine analysis to monitor histamine in any research or quality-control laboratory.
