Sensitive Histamine ELISA kit - Food & Beverage samples - HistaSure™

0.15 µg/l

No significant cross-reactivity was observed with Histamine analogs such as 3-Methyl-Histamine, Tyramine, L-Phenylalanine, L-Histidine, L-Tyrosine, Tryptamine, 5-Hydroxy-Indole-Acetic Acid and Serotonin.

Fish meal: Suspend 1g of fish meal in 200 ml of distilled water and stir for 15 minutes. Pipette 1 ml of the suspension and centrifuge for 5 minutes at maximum speed. Take 20 µl of the supernatant and dilute with 20 ml of distilled water. Use 100 µl for acylation.

Fresh fish, sausage, cheese: Homogenize 10g of sample in 90 ml of distilled water for 1 – 2 minutes using a food mincer. Pipette 1 ml of the suspension and centrifuge for 5 minutes at maximum speed. Remove lipid layer by suction. Take 20 µl of the supernatant and dilute with 10 ml of distilled water. Use 100 µl for acylation.

Milk: Pipette 10 µl of milk into a centrifugation tube and add 50 µl of precipitator. Vortex mix, incubate for 5minutes and add 2 ml of 0.1 N hydrochloric acid (HCl). Centrifuge for 5 minutes at 3,000 x g and remove the lipid layer by suction. Use 100 µl for acylation.

Wine: Dilute 20 µl with 10 ml of distilled water. Use 100 µl for acylation.

Pipette 100 µL of standards, controls and extracts. Add 25 µL of Acylation Reagent to all wells and pipette 200 µL of Acylation Buffer into all wells. Incubate 15 minutes at room temperature.