Date Received: 28-11-2025
Date Accepted: 22-01-2016
Date Published: 28-03-2026
##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2026.24.3.06
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Analysis of Histamine in Vietnamese Traditional Fermented Soya Source by UPLC-MS/MS
,
Pham Thi Diu
1
,
Nguyen Van Tai
1
,
Phan Thi Phuong Thao
1
,
Nguyen Thi Thanh Thuy
1
,
Chu Dinh Binh (*)
Keywords
Histamine, UPLC-MS/MS, method validation, Vietnamese tradional soya sauce, food safety
Abstract
In this work, an ultra-high performance liquid chromatography combined with tandem mass spectrometry was developed and validated for analysis of histamine in the Vietnamese traditional soya sauce. Histamine was separated using z-HILIC column and detected by tandem mass spectrometry employing with electrospray ionization in positive mode. Linearity of histamine ranged from 0.02 to 7.05 mg/kg with a good regression coefficiency. The limit of detection (LOD) and the limit of quantification (LOQ) were achieved 3.0 µg/kg and 11 µg/kg, respectively. Repeatability and reproducibility of the method corresponded to 2.74% and 3.74%. The recovery was investigated by spiking experiments and achieved from 82.3% to 100.1%. Analysis of histamine in 37 samples by the developed and validated analytical method, the results indicated that the concentration of histamine ranged from LOD to 70.5 µg/kg with mean value was 17.7 µg/kg. The concentration of histamine and total nitrogen content in the analyzed samples showed low correlation coefficient
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