Our assays work in all species. None of our kits are species specific.
Unfortunately, at this time we do not offer free sample kits. Customers must purchase assay kits for their own testing, on occasion we will offer discounts.
Since most of the biological samples contain histamine under the kit detection limit, this kit is only suitable for food, beverage, and agricultural products.
Fish or other solid samples: Weigh ˜1 g sample and grind to paste. Weigh ˜200mg paste sample and homogenize in 800 μL 0.05% acetic acid. May vortex or use handheld homogenzier to homogenize sample. If using blender to homogenize sample, just simply scale up the sample size and solvent in 1mg: 4 μL ratio (ex: 5 g samples in 20 mL acid). Centrifuge homogenate at 14,000 g for 10 min. Transfer the clear supernatant into a clean tube. It is prudent to run a pilot test of the sample at different dilutions. Choose a dilution with the readings in the detection range of the standard curve for further assays. Most samples can be stored at -80°C if not assayed immediately.
Cheese: Weigh ˜200 mg sample and homogenzie in 800 μL 0.05% acetic acid. Heat in heat bath at 60°C for 10mins. Centrifuge homogenate at 14,000 g for 10 min. Transfer the clear supernatant into a clean tube.
Liquid samples: Fish sauce or soy sauce: 1:5 dilution in H2O. Red wine or other alcoholic beverage: No dilution necessary.
Yes, unused reagents can be stored according to the assay protocol. Repeated freeze/thaw cycles of reagents should be avoided.
Yes, it is highly recommended to run for each assay a standard curve, or where applicable, internal standard.
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