Determination of biogenic amines in cheese and some other food products by high-performance liquid chromatography in combination with thermo-sensitized reaction detection.
A simple high-performance liquid chromatographic (HPLC) analysis is described for biogenic amines in cheese and other food products. The sample clean-up consists of a precipitation-extraction step with trichloroacetic acid, which gives recoveries of amines in cheese in the range of 85-105%. The HPLC analysis is performed by reversed-phase ion-pair chromatography, using a ninhydrin-containing eluent, which eliminates the need for an extra reagent pump for the post-column derivatization. Band broadening is minimized by using a poly(tetrafluoroethylene) knitted tube reactor at 145 degrees C. The detection limit for amines is 2 mg/kg cheese and the method is linear for 0.1-4 micrograms of amine injected. Examples are given of the analysis of amines in cheese, wine and sauerkraut.
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HM
Joosten
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Olieman
D001679:Biogenic Amines / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis
D001679:Biogenic Amines