Chemistry-PTM-OMA_Modules_1-4

Selectivity Example

Histamine Concentration, ppm

Compound, 1000 ppm

Raw  Sardine

Raw  Mackerel

Raw  Anchovy

Cooked  Tuna

Canned Tuna in  Water

Canned Tuna  in Oil

Canned Mackerel  in Tomato

Canned Pickled  Sardine

Canned Salted  Anchovy

Raw Tuna

Water

3 0 0 0 0 1 0 1 1 1 1

4 9 1 6 1 9 0

5 0 0 0 0 0 0

3 4 0 8 4 2 0

0 0 0 0 0 0 1 7 6 0 6

2 0 2 2 4 3 2 4 6 0 8

5 0 0 0 3 5 0 1 1 1 3

7 4 0 4 5 5 0

1 0 1 0 1 0 0

19 11 10 16 13 19 15

3‐Methylhistamine

Tyramine

L‐Phenylalanine L‐Histidine L‐Tyrosine Tryptamine L‐Tryptophan Cadaverine

0

ND

ND

ND

ND

ND

ND

ND 11 17

ND

ND 18 10 13 19 33 48 63 64 65 63 62 65 ND

ND a

7

0

5

3

Putrescine Anserine Carnosine Agmatine

26

15

26

17

4 4

0 1

3 2

2 5

0 2

250

42 46 60 56 57 46 58 50

49 50 49 47 47 46 47 45

42 45 56 52 53 48 52 37

42 48 53 55 54 52 56 48

39 50 51 56 51 55 58 49

50 50 53 48 48 54 59 36

24 45 45 51 54 52 48 40

190

Water

51 50 47 40 49 56 36

50 53 52 54 53 56 51

3‐Methylhistamine

Tyramine

L‐Phenylalanine L‐Histidine L‐Tyrosine Tryptamine L‐Tryptophan Cadaverine

50

ND 49 46 50 53

ND 47 80 49 52

ND 49 54 48 46

ND 55 80 49 52

ND 54 54 52 55

ND 54 55 51 58

ND 50 51 50 57

ND 59 67 48 54

ND 56 66 54 54

65 69 65 65 71

Putrescine Anserine Carnosine Agmatine

>200

>200

145

>200

>200

>200

>200

>200

>200

a ND = Not determined due to insolubility