Determination of histamine in port wines and grape juices by ion-pair extraction and stable isotope dilution GC-MS

Summary An isotope dilution, GC-MS method for the quantitation of histamine in wines and grape juices was assayed. This method includes isolation of histamine and its, deuterated analogue α,α,β,β-²H₄]histamine, used as the labelled internal standard, by ion-pair extraction with bis-2-ethylhexylphosphate, conversion to the volatile derivative: tris-pentafluorobenzyl-histamine, capillary GC separation and measurement of the abundance ratio of the (M-181)⁺ ions from labelled and unlabelled derivatives. The method was successfully applied to the determination of histamine in several samples of Port wine, red and white table wine and grape juice. Data are given on detectability, linearity, repeatability and recovery.