Rapid and Quantitative Analysis of Histamine in Fish Using Surface Enhanced Raman Spectroscopy

GUO Xiao-ying; QIU Li; ZHANG Jin-jie; YANG Dan-ting; TANG Chun-lan; XU Da-lun; LOU Qiao-ming; YANG Wen-ge; HU Qi-jie

doi:10.3964/j.issn.1000-0593(2019)08-2561-07

[2] Biji K B, Ravishankar C N, Venkateswarlu R, et al. Journal of Food Science & Technology, 2016, 53(5): 2210.

[3] Jani T, Valinger D, Kljusuric J G, et al. Food Chemistry, 2017, 224: 48.

[4] nal A, Tekkeli S E, nal C. Food Chemistry, 2013, 138(1): 509.

[5] Muscarella M, Magro S, Campaniello M, et al. Food Control, 2013, 31(1): 211.

[6] Zheng Jinkai, He Lili. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(3): 317.

[9] Xie Zhengjun, Wang Yang, Chen Yisheng, et al. Food Chemistry, 2017, 230: 547.

[10] Mikac L, Ivanda M, Gotic′ M, et al. Journal of Nanoparticle Research, 2014, 16(12): 2748.

[11] Evangelista W P, Silva T M, Guidi L R, et al. Food Chemistry, 2016, 211: 100.

[13] Mikac L, Ivanda M, Gotic′ M, et al. International Convention on Information and Communication Technology, Electronics and Microelectronics, 2014: 11.

[14] Gao Fang, Grant E, Lu Xiaonan. Analytica Chimica Acta, 2015, 901: 68.

[15] Jani T, Mikac L, Ivanda M, et al. Journal of Raman Spectroscopy, 2016, 48(1): 64.

[16] Pang S, Yang Tianxi, He Lili. Trends in Analytical Chemistry, 2016, 85: 73.

[17] Chu Bingquan, Lin Lei, He Yong. International Journal of Agricultural & Biological Engineering, 2017, 10(4): 252.

[18] Zhao Zhihui, Huang Yiqun, Fan Yuxia, et al. Nanomaterials, 2018, 8 (2): 94.