This study determined the level of histamine in vegetables: Alliums, Brassicas, Cruciferous, Solanaceae, Cucurbits and leaf and root vegetables. Furthermore, the influence cooking on the histamine content in vegetables mostly consumed in polish households. For the determination of histamine was used colorimetric method, by separating it from the extract by using trichloroacetic acid, and elimination of ballast substances anionite. Coupling reaction was carried out with nitrobenzenediazonium chloride, and measuring the coupling of colored product in ethyl acetate was performed on UV-VIS spectrophotometer.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.