QuantiQuik™ Histamine Quick Test Strips
- For rapid, direct determination of Histamine concentrations in fish, wine, and other samples. Note: Requires access to pipettes for dilution. We offer pipettes that can be purchased separately: 1000 uL Pipettes (Catalog: TP-20), 200 uL Pipettes (Catalog: TP-100), or 400 uL Pipettes. (Catalog: TP-400). Samples may also require a centrifuge (Catalog: CTFG) or PVPP Powder (Catalog: PVPP-10), which we sell separately.
- Fast and sensitive. Use of 500 mg of fish or 250 µL of sample. Semi-quantitative measurement between 0-200 ppm (undiluted) Histamine.
- Convenient. No expensive lab equipment needed.
- Sample treatment and assay can be performed in under 15 minutes.
- Seafood, wine, juice, milk and dairy products, etc
- Approximately 15 min
- 10 tests
- 6 months
More DetailsHISTAMINE(C5H9N3) is a biogenic amine naturally present in many foods and body cells in amounts without toxicological significance. It is also a contaminant mostly found in Scombridae family fishes, such as tuna and mackerel, as well as other seafood products when they are improperly handled or stored. The consumption of foods containing high levels of histamine may lead to an allergy-like food poisoning known as scombroid poisoning.BioAssay Systems QuantiQuik™ Histamine Quick Test Strips are based on histamine dehydrogenase catalyzed oxidation of histamine in which the formed electron mediator reduces a formazan (MTT) reagent. The intensity of product color is directly proportional to histamine concentration in the sample.
What samples have you tested?
Fish samples: Ahi tuna, Mahi Mahi, Albacore, Mackerel, Anchovy, Salmon, Tilapia. Red wine, white wine, and milk.
How sensitive are the Histamine strips?
The lower detection limit of the strips for seafood, red wine, and milk samples is 20 ppm.
My sample turns the strip very dark purple, how can I determine the Histamine concentration?
Very dark purple indicates that the diluted sample concentration is greater than 200 ppm. To obtain a more accurate concentration, the sample should be diluted and retested. Multiply the concentration of the corresponding color by the dilution factor to determine the histamine concentration.
I don’t have access to a homogenizer. How can I effectively homogenize my fish samples?
Fish samples can be mashed with a tooth pick and then vigorously shaken for 2 minutes in the extraction buffer.
How can I measure levels of histamine in milk samples?
Milk samples require a 2× Dilution. Carefully add 200 µL of Extraction Buffer to a Sample tube. Then, add 200 µL of milk. Replace the cap, securely close the vial, and invert the vial a couple of times to mix the diluted sample. Proceed with step 1 of the test procedure on the product protocol. Dilution Factor=2
Can I measure histamine in white wine samples?
Histamine can be measured in white wine samples, but please note that only levels greater than 20 ppm can be detected and white wine rarely has levels of histamine this high. White wine samples should be diluted 2× in Extraction buffer. See question 5 for instructions.
Can I store unused reagents for future use?
Yes, unused reagents can be stored according to the assay protocol. The strips should be kept in a dry, preferably cool location protected from light. For long term storage (>30 days), we recommend keeping the Extraction Buffer at 4°C or below.
Why am I not seeing positive results with my wines?
Most red wine histamine levels are 60-3,800 µg/L (or 0.06-3.8 ppm). These levels may cause a slight color change, but it would be difficult to perceive. Therefore most normal wines have histamine levels below the detection limit of 20 ppm. These strips are better suited for identifying an issue with the wine, for example, if there is a problem with the fermentation, the wine may have elevated histamine levels that can be seen with the test strips.
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