Ankara Üniversitesi Veteriner Fakültesi Dergisi
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Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels

Yıl 2016, Cilt: 63 Sayı: 2, 93 - 101, 01.06.2016

Deniz TURAN Ulvi Reha FİDANCI

https://doi.org/10.1501/Vetfak_0000002715

Öz

In this study, by the parameters of validation a comparison of two high pressure liquid chromatography (HPLC) methods one of which utilizes coupled the FLD and the o-phthaldialdehyde derivatization method of Antoine et al. (1999) versus DAD coupled, benzoyl chloride derivatization method with a modification of Özdestan and Üren (2009) were made for the selection of sensitive and safe assay for the determination of histamine. Alive horse mackerels caught from the sea of Marmara in Kucukcekmece Istanbul were used for the limit of detection studies. For the other validation parameters, recovery, accuracy, precision and comparison of methods a certified reference material; FAPAS T2775QC were used. Results of the analyses indicated that the FLD coupled; o-phthaldialdehyde derivatization method the limit of quantification (LOQ) and recovery were 1.38 ppm and 100% respectively; and for DAD coupled; benzoyl chloride derivatization modified method these values were 10.66 ppm and 88% respectively. There was a significant difference between for both methods in t-test (p<0.5). According to the calculations of Horrat value; the reproducibility was normal for o-phthaldialdehyde method but found to be higher than the accepted limits in benzoyl chloride method. In conclusion, it is advised to choose FLD coupled o-phthaldialdehyde derivatization method for the safe and sensitive determination of histamine in fish and fish products

Anahtar Kelimeler

Fish, fish products, histamine, methods, validation

Kaynakça

  • 1. Allen DG Jr (2004): Regulatory control of histamine productıon in north carolina harvested mahi-mahi (Coryphaena Hıppurus) and yellowfish tuna (Thunnus Albacares): a HACCP-based industry survey, Thesis submitted to the graduate faculty of North Carolina State University in partial fulfillment of the requirements for the degree of master of science department of food science, 91.
  • 2. Antoine FR, Wei CI, Littell RC, Marshall MR (1999): HPLC method for analysis of free amino acids in fish using O-Phthaldialdehyde precolumn derivatization, J Agric Food Chem, 47, 5100-5107.
  • 3. AOAC (1993): Peer verified methods program, manual on policies and procedures, Arlington, VA.
  • 4. Askar A, Treptow H. (1986): Biogene amine in lebensmittein vorkommen, Bedeutung and Bestimmung, Eugen Ulmer GmbH and Co. Stuttgard, Germany.
  • 5. Brillantes S, Samosorn W (2001): Determination of histamine in fish sauce from Tailand using a solid phase extraction and high performance liquid chromatograph. Fish Sci, 67, 1163-1168.
  • 6. EC Directive (2007): L 322/12 EN Official Journal of the European Union, COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 on microbiological criteria for foodstuffs.
  • 7. Eerola S, Hinkkanen R, Lindfors E, Hırvı T (1993): Liquid chromatographic determination of biogenic amines in dry sausages, JAOAC Int, 76, 575-577.
  • 8. EURACHEM (1998): The fithness for purpose of analytical methods, EURACHEM Guide.
  • 9. FDA (2001): Fish and Fisheries Product Hazards and Controls Guidance, 3rd Edition. Food&Drug Administration, Center for Food Safety&Applied Nutrition, Office of Seafood, Washington, DC, USA.
  • 10. Fraizer, W. C, Westhoff, D. C. (1978): Contamination, preservation and spoilage of fish and other seafoods. Food Microbiology, McGraw Hill Book Company. 244-254.
  • 11. Gloria MBA, Daeschel MA, Craven C, Hilderbrand Jr KS (1999): Histamine and other biogenic amines in albacore tuna, J Aquatic Food Prod Technol, 8, 55-69.
  • 12. Gökoğlu N, Varlık C (1995): Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi, Gıda, 5, 273-279.
  • 13. Grubbs FE, Beck G (1972): Extension of sample sizes and percentage points for significance tests of outlying observations, Technometrics, 14, 847-854.
  • 14. Gün H, Varlık C, Gökoğlu N (1992): Su ürünlerinde kalite kontrolü, Su Ürünleri Avlama ve İşleme Teknolojisi Seminer Tebliğleri, İstanbul Beyoğlu Rotary Kulübü Yayınları, 90-96.
  • 15. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994): Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech, 5, 42-49.
  • 16. Horwitz W, Albert R (2006): The Horwitz ratio (HorRat): A useful index of method performance with respect to presicion. JAOAC, 89, 1095-1109.
  • 17. Hungerford JM (2010): Scombroid poisoning; a review. Toxicon, 56, 231-243.
  • 18. Huss HH, Reilly A, Embarek P (2000): Prevention and control of hazard in seafood. Food Control, 11, 149-156.
  • 19. Huss HH, Ababouch L, Gram L (2003): Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper, 444.
  • 20. Hwang DF, Chang SH, Shiau CY, Chai T (1997): High performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693, 23-30.
  • 21. ISO 5725-2 (1994): Accuracy (trueness and presicion) of measurement methods and results- part 2. basic method for the determination of repeatability and reproducibility of a standard measurement method.
  • 22. Joosten HMLJ (1988): The biogenic amine contents of dutch cheese and their toxicological significance. Neth Milk Dairy, 41, 25-42.
  • 23. Köse S, Boran M, Yaylı N, Tufan B (2011): Geleneksel balık ürünlerinde amin ve nitrozaminlerin kontrol ve izleme sistemleri, TÜBİTAK Proje No: 107O327.
  • 24. Köse S, Kaklıkaya N, Koral S, Tufan B, Buruk KC, Aydın F (2011): Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • 25. Luten JB, Bouquet W, Seuren LAJ, Burggraaf MM, Reikwel-Booy G, Durand P (1992): Biogenic amines in fishery products: standardization methods within EC. In Huss, H. H, Jacobsen, M, Liston J. (Eds.), Quality Assurance in Fishery Industry. 427-439.
  • 26. Malle P, Valle M, Bouquelet S (1996): Assay of biogenic amines involved in fish decomposition, JAOAC Int, 79, 43- 49
  • 27. Metin S, Varlık C (1997): Taze ve soğukta depolanan gökkuşağı alabalığı’nın (Oncorhyncus mykiss) fiziksel ve kimyasal parametrelerinin incelenmesi, II. soğukta depolanan gökkuşağı alabalığının fiziksel ve kimyasal parametrelerinin belirlenmesi. Gıda ve Teknoloji, 1, 5-12.
  • 28. NMKL (2009): Validation of chemical analytical methods, NMKL Procedure No:4.
  • 29. Özdestan Ö, Üren A (2009): A method for benzoyl derivatization of biogenic amines for high performance liquid chromatography. Talanta, 78, 1321-1326.
  • 30. Pala M, Karakuş M (1991): Gıda sanayinin gelişme perspektifinde Yeni Yönelimler, Bursa II. Uluslararası Gıda Sempozyumu, 1-3 Ekim 199,1 Bursa, Tarım ve Köyişleri Bakanlığı, 1-14.
  • 31. Simat V, Daldaard P (2011): Use of small diameter column particles to enchance HPLC determination of histamine and other biogenic amines in seafood. LWTFood Science and Technology. 44, 399-406.
  • 32. Smela D, Pechova P, Komprada T, Klejdus B, Keban V (2003): Liquid chromatography determination of biogenic amines in meat and meat product during fermantation and long-term storage. Czech Journal of Food Science. 21, 167-175.
  • 33. Tahmouzi S, Khaksar R, Ghasemlou M (2011): Development and validation an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 126, 756-761.
  • 34. Tao Z, Sato M, Han Y, Tan Z, Yamaguchi, T, Nakano T (2011): A simple and rapid method for histamine analysis in fish and fishery products by TLC determination. Food Control, 22, 1154-1157.
  • 35. Türker S (1997): Hayvansal gıdalarda kalite kontrolü, Tamer Matbaacılık, Ankara, 103–111.
  • 36. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği (2011): Resmi Gazete. 29 Aralık 2011, Sayı: 28157 (3. Mükerrer)
  • 37. Uğur M, Nazlı B, Bostan K (1996): Genel besin hijyeni ders notları, İstanbul Üniversitesi Veteriner Fakültesi Yayını, İstanbul. 2-45.
  • 38. Varlık C, Heperkan D (1990): Hamsinin buzda muhafazası. İstanbul Üniversitesi Su Ürünleri Dergisi, 4, 53-58.
  • 39. Varlık C, Uğur M, Gökoğlu N, Gün H (1993): Su ürünlerinde kalite kontrol, ilke ve yöntemleri, Gıda Teknolojisi Derneği Yayınları, İstanbul, IX.
  • 40. Veciana-Nogues MT, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC (1995): Liquid chromatographic method for determination of biogenic amines in fish and fish products. JAOAC Int, 78, 1045-1050.
  • 41. Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C (2008): Survey of histamine content in fish samples randomly selected from greek retail market. Food Additives and Contaminants, Part B, 1, 122-129.
  • 42. Winer BJ (1962): Statistical principles in experimental design, McGraw –Hill.
  • 43. Yılmaz A (2012): Kimyasal analizlerde metod validasyonu ve verifikasyonu. TURKLAB Rehber No 01.

Balık ve balık ürünlerinde histamin düzeylerinin tespiti için o-fitaldialdehit ve benzoil klorür türevlendirmesi kullanılan yüksek performans sıvı kromatografisi yöntemlerinin karşılaştırılması

Yıl 2016, Cilt: 63 Sayı: 2, 93 - 101, 01.06.2016

Deniz TURAN Ulvi Reha FİDANCI

https://doi.org/10.1501/Vetfak_0000002715

Öz

Çalışmada histamin düzeylerinin hassas ve güvenilir bir şekilde tespit edilmesi için, yüksek performans sıvı kromatografisi (HPLC) cihazı kullanılarak Antoine ve ark. (1999) tarafından önerilen floresans dedektör (FLD) ve o-fitaldialdehit türevlendirmesi kullanılan yöntem ile Özdestan ve Üren (2009) tarafından geliştirilen fotodiyot array dedektörü (DAD) ve benzoil klorür türevlendirmesinin kullanıldığı yöntem validasyon parametreleri kullanılarak karşılaştırılmıştır. Teşhis limiti çalışmaları için İstanbul’da Küçükçekmece sahilinden tutulan canlı istavrit balığı, geri kazanım, doğruluk, kesinlik parametreleri ve yöntemler arası karşılaştırma için ise sertifikalı referans materyal olan FAPAS T2775QC kullanılmıştır. Yapılan analizler sonucunda FLD ve o-fitaldialdehit türevlendirmesi ile elde edilen ölçüm limiti (LOQ) 1.38 ppm, geri kazanım %100; benzoil klorür yönteminde bu parametreler 10.66 ppm ve % 88’dir. Her iki yöntemde de yapılan t-testi hesaplamalarına göre iki yöntem arasındaki fark anlamlıdır (p<0.5). Horrat Değeri hesaplamalarına göre o-fitaldialdehit yönteminde tekrar üretilebilirlik normal bulunurken, benzoil klorür yöntemi için tekrar üretilebilirlik beklenenden daha yüksektir. Sonuç olarak balık ve balık ürünlerinde histamin düzeylerinin tespiti için FLD ve o-fitaldialdehit yönteminin hassasiyetinin ve güvenilirliğinin uygun olduğu ve rutin analizlerde kullanılabileceği kanısına varılmıştır

Anahtar Kelimeler

Balık, balık ürünleri, histamin, metot, validasyon

Kaynakça

  • 1. Allen DG Jr (2004): Regulatory control of histamine productıon in north carolina harvested mahi-mahi (Coryphaena Hıppurus) and yellowfish tuna (Thunnus Albacares): a HACCP-based industry survey, Thesis submitted to the graduate faculty of North Carolina State University in partial fulfillment of the requirements for the degree of master of science department of food science, 91.
  • 2. Antoine FR, Wei CI, Littell RC, Marshall MR (1999): HPLC method for analysis of free amino acids in fish using O-Phthaldialdehyde precolumn derivatization, J Agric Food Chem, 47, 5100-5107.
  • 3. AOAC (1993): Peer verified methods program, manual on policies and procedures, Arlington, VA.
  • 4. Askar A, Treptow H. (1986): Biogene amine in lebensmittein vorkommen, Bedeutung and Bestimmung, Eugen Ulmer GmbH and Co. Stuttgard, Germany.
  • 5. Brillantes S, Samosorn W (2001): Determination of histamine in fish sauce from Tailand using a solid phase extraction and high performance liquid chromatograph. Fish Sci, 67, 1163-1168.
  • 6. EC Directive (2007): L 322/12 EN Official Journal of the European Union, COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 on microbiological criteria for foodstuffs.
  • 7. Eerola S, Hinkkanen R, Lindfors E, Hırvı T (1993): Liquid chromatographic determination of biogenic amines in dry sausages, JAOAC Int, 76, 575-577.
  • 8. EURACHEM (1998): The fithness for purpose of analytical methods, EURACHEM Guide.
  • 9. FDA (2001): Fish and Fisheries Product Hazards and Controls Guidance, 3rd Edition. Food&Drug Administration, Center for Food Safety&Applied Nutrition, Office of Seafood, Washington, DC, USA.
  • 10. Fraizer, W. C, Westhoff, D. C. (1978): Contamination, preservation and spoilage of fish and other seafoods. Food Microbiology, McGraw Hill Book Company. 244-254.
  • 11. Gloria MBA, Daeschel MA, Craven C, Hilderbrand Jr KS (1999): Histamine and other biogenic amines in albacore tuna, J Aquatic Food Prod Technol, 8, 55-69.
  • 12. Gökoğlu N, Varlık C (1995): Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi, Gıda, 5, 273-279.
  • 13. Grubbs FE, Beck G (1972): Extension of sample sizes and percentage points for significance tests of outlying observations, Technometrics, 14, 847-854.
  • 14. Gün H, Varlık C, Gökoğlu N (1992): Su ürünlerinde kalite kontrolü, Su Ürünleri Avlama ve İşleme Teknolojisi Seminer Tebliğleri, İstanbul Beyoğlu Rotary Kulübü Yayınları, 90-96.
  • 15. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994): Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech, 5, 42-49.
  • 16. Horwitz W, Albert R (2006): The Horwitz ratio (HorRat): A useful index of method performance with respect to presicion. JAOAC, 89, 1095-1109.
  • 17. Hungerford JM (2010): Scombroid poisoning; a review. Toxicon, 56, 231-243.
  • 18. Huss HH, Reilly A, Embarek P (2000): Prevention and control of hazard in seafood. Food Control, 11, 149-156.
  • 19. Huss HH, Ababouch L, Gram L (2003): Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper, 444.
  • 20. Hwang DF, Chang SH, Shiau CY, Chai T (1997): High performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693, 23-30.
  • 21. ISO 5725-2 (1994): Accuracy (trueness and presicion) of measurement methods and results- part 2. basic method for the determination of repeatability and reproducibility of a standard measurement method.
  • 22. Joosten HMLJ (1988): The biogenic amine contents of dutch cheese and their toxicological significance. Neth Milk Dairy, 41, 25-42.
  • 23. Köse S, Boran M, Yaylı N, Tufan B (2011): Geleneksel balık ürünlerinde amin ve nitrozaminlerin kontrol ve izleme sistemleri, TÜBİTAK Proje No: 107O327.
  • 24. Köse S, Kaklıkaya N, Koral S, Tufan B, Buruk KC, Aydın F (2011): Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • 25. Luten JB, Bouquet W, Seuren LAJ, Burggraaf MM, Reikwel-Booy G, Durand P (1992): Biogenic amines in fishery products: standardization methods within EC. In Huss, H. H, Jacobsen, M, Liston J. (Eds.), Quality Assurance in Fishery Industry. 427-439.
  • 26. Malle P, Valle M, Bouquelet S (1996): Assay of biogenic amines involved in fish decomposition, JAOAC Int, 79, 43- 49
  • 27. Metin S, Varlık C (1997): Taze ve soğukta depolanan gökkuşağı alabalığı’nın (Oncorhyncus mykiss) fiziksel ve kimyasal parametrelerinin incelenmesi, II. soğukta depolanan gökkuşağı alabalığının fiziksel ve kimyasal parametrelerinin belirlenmesi. Gıda ve Teknoloji, 1, 5-12.
  • 28. NMKL (2009): Validation of chemical analytical methods, NMKL Procedure No:4.
  • 29. Özdestan Ö, Üren A (2009): A method for benzoyl derivatization of biogenic amines for high performance liquid chromatography. Talanta, 78, 1321-1326.
  • 30. Pala M, Karakuş M (1991): Gıda sanayinin gelişme perspektifinde Yeni Yönelimler, Bursa II. Uluslararası Gıda Sempozyumu, 1-3 Ekim 199,1 Bursa, Tarım ve Köyişleri Bakanlığı, 1-14.
  • 31. Simat V, Daldaard P (2011): Use of small diameter column particles to enchance HPLC determination of histamine and other biogenic amines in seafood. LWTFood Science and Technology. 44, 399-406.
  • 32. Smela D, Pechova P, Komprada T, Klejdus B, Keban V (2003): Liquid chromatography determination of biogenic amines in meat and meat product during fermantation and long-term storage. Czech Journal of Food Science. 21, 167-175.
  • 33. Tahmouzi S, Khaksar R, Ghasemlou M (2011): Development and validation an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 126, 756-761.
  • 34. Tao Z, Sato M, Han Y, Tan Z, Yamaguchi, T, Nakano T (2011): A simple and rapid method for histamine analysis in fish and fishery products by TLC determination. Food Control, 22, 1154-1157.
  • 35. Türker S (1997): Hayvansal gıdalarda kalite kontrolü, Tamer Matbaacılık, Ankara, 103–111.
  • 36. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği (2011): Resmi Gazete. 29 Aralık 2011, Sayı: 28157 (3. Mükerrer)
  • 37. Uğur M, Nazlı B, Bostan K (1996): Genel besin hijyeni ders notları, İstanbul Üniversitesi Veteriner Fakültesi Yayını, İstanbul. 2-45.
  • 38. Varlık C, Heperkan D (1990): Hamsinin buzda muhafazası. İstanbul Üniversitesi Su Ürünleri Dergisi, 4, 53-58.
  • 39. Varlık C, Uğur M, Gökoğlu N, Gün H (1993): Su ürünlerinde kalite kontrol, ilke ve yöntemleri, Gıda Teknolojisi Derneği Yayınları, İstanbul, IX.
  • 40. Veciana-Nogues MT, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC (1995): Liquid chromatographic method for determination of biogenic amines in fish and fish products. JAOAC Int, 78, 1045-1050.
  • 41. Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C (2008): Survey of histamine content in fish samples randomly selected from greek retail market. Food Additives and Contaminants, Part B, 1, 122-129.
  • 42. Winer BJ (1962): Statistical principles in experimental design, McGraw –Hill.
  • 43. Yılmaz A (2012): Kimyasal analizlerde metod validasyonu ve verifikasyonu. TURKLAB Rehber No 01.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Diğer ID JA74GP93SM
Bölüm Araştırma Makalesi
Yazarlar

Deniz TURAN
Bornova Veteriner Kontrol Enstitüsü Müdürlüğü, İzmir

Ulvi Reha FİDANCI
Ankara Üniversitesi, Veteriner Fakültesi, Biyokimya Anabilim Dalı, Ankara.

Yayımlanma Tarihi 1 Haziran 2016
Yayınlandığı Sayı Yıl 2016Cilt: 63 Sayı: 2

Kaynak Göster

Bibtex @editöre mektup { auvfd531917, journal = {Ankara Üniversitesi Veteriner Fakültesi Dergisi}, issn = {1300-0861}, eissn = {1308-2817}, address = {}, publisher = {Ankara Üniversitesi}, year = {2016}, volume = {63}, number = {2}, pages = {93 - 101}, doi = {10.1501/Vetfak\_0000002715}, title = {Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels}, key = {cite}, author = {Turan, Deniz and Fidancı, Ulvi Reha} }
APA Turan, D. & Fidancı, U. R. (2016). Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels . Ankara Üniversitesi Veteriner Fakültesi Dergisi , 63 (2) , 93-101 . DOI: 10.1501/Vetfak_0000002715
MLA Turan, D. , Fidancı, U. R. "Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels" . Ankara Üniversitesi Veteriner Fakültesi Dergisi 63 (2016 ): 93-101 <http://vetjournal.ankara.edu.tr/tr/pub/issue/43515/531917>
Chicago Turan, D. , Fidancı, U. R. "Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels". Ankara Üniversitesi Veteriner Fakültesi Dergisi 63 (2016 ): 93-101
RIS TY - JOUR T1 - Balık ve balık ürünlerinde histamin düzeylerinin tespiti için o-fitaldialdehit ve benzoil klorür türevlendirmesi kullanılan yüksek performans sıvı kromatografisi yöntemlerinin karşılaştırılması AU - DenizTuran, Ulvi RehaFidancı Y1 - 2016 PY - 2016 N1 - doi: 10.1501/Vetfak_0000002715 DO - 10.1501/Vetfak_0000002715 T2 - Ankara Üniversitesi Veteriner Fakültesi Dergisi JF - Journal JO - JOR SP - 93 EP - 101 VL - 63 IS - 2 SN - 1300-0861-1308-2817 M3 - doi: 10.1501/Vetfak_0000002715 UR - https://doi.org/10.1501/Vetfak_0000002715 Y2 - 2023 ER -
EndNote %0 Ankara Üniversitesi Veteriner Fakültesi Dergisi Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels %A Deniz Turan , Ulvi Reha Fidancı %T Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels %D 2016 %J Ankara Üniversitesi Veteriner Fakültesi Dergisi %P 1300-0861-1308-2817 %V 63 %N 2 %R doi: 10.1501/Vetfak_0000002715 %U 10.1501/Vetfak_0000002715
ISNAD Turan, Deniz , Fidancı, Ulvi Reha . "Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels". Ankara Üniversitesi Veteriner Fakültesi Dergisi 63 / 2 (Haziran 2016): 93-101 . https://doi.org/10.1501/Vetfak_0000002715
AMA Turan D. , Fidancı U. R. Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Univ Vet Fak Derg. 2016; 63(2): 93-101.
Vancouver Turan D. , Fidancı U. R. Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Üniversitesi Veteriner Fakültesi Dergisi. 2016; 63(2): 93-101.
IEEE D. Turan ve U. R. Fidancı , "Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels", Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 63, sayı. 2, ss. 93-101, Haz. 2016, doi:10.1501/Vetfak_0000002715