Determination of Tryptamine Level by Spectrofluorimetric Method: Optimization and Application to Canned Fish

In this article, we propose developing a reliable and sensitive method for determining tryptamine (TRYP) levels in canned fish samples using spectrofluorimetric analysis. The analytical performance obtained was satisfactory, with detection limits (LOD) ranging from 0.09 ng/mL to 1.16 ng/mL and quantification limits (LOQ) from 0.30 ng/mL to 3.87 ng/mL. Additionally, low values of relative standard deviation (RSD) between 0.56% and 5.56% were achieved, demonstrating a good reproducibility of our measurements. The application of this method to our samples allowed for the detection of tryptamine with satisfactory recovery rates between 94.35% and 107.14%. Finally, the potential interference from biogenic amines, which may be present in fish, was studied. Our results showed that the spectrofluorimetric method is simple, rapid and sensitive enough for routine analysis, requiring neither expensive equipment nor tedious chemical pre-treatments.