ELISA method
- Kit volume: 100 ml
- Method: Two-reagent differential at 420 nm
- Limit of linearity: 160 mg/l
- Limit of detection: 2.1 mg/l (ppm)
Advantages
- High sensitivity
- Liquid reagent, stable until the expiration date
- Easy sample preparation
Histamine is a biogenic amine present in certain food with high concentrations of protein or foods exposed to fermentation processes. Histamine is created by certain microorganisms that affect the amino acid histidine. Histamine intake by sensitive individuals produces undesirable effects, such as headaches or skin reactions; hence, it should be controlled.
High-sensitivity ELISA of histamine is a competitive enzyme-linked immunoabsorbent assays for the quantitative analysis of histamine in wine, fish, cheese and meat.
Histamine in the sample is quantitatively derivatized to N-acylhistamine by using an acylating reagent. The microplate wells are coated with histamine. In a first incubation, acylated histamine in the sample or reference standard competes with fixed histamine to bind to anti-histamine antibodies.
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