title: Determination of biogenic amines in leafy vegetables by amino acid analyser.
abstract: An automated ion-exchange chromatographic method is described for determination of biogenic amines in leafy vegetables using a cation-exchange resin column in potassium form and a three-buffer system. The following amines were separated and quantified for Chinese cabbage, endive, iceberg lettuce and radiocchio: putrescine, histamine, cadaverine, spermidine, agmatine, spermine, tyramine. Amines from vegetable samples were extracted with 10% trichloroacetic acid. The total concentration of these amines ranged from 14 to 20 micrograms/g fresh weight. Spermidine was the major polyamine detected, present at concentrations of 7-15 micrograms/g fresh weight.
authors.affiliation: Department of Biochemistry and Food Technology, Technical University Budapest, Hungary.
authors.forename: L
authors.initials: L
authors.lastname: Simon-Sarkadi
authors.forename: W H
authors.initials: WH
authors.lastname: Holzapfel
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002855:Chromatography, Thin Layer; D005504:Food Analysis / Q000379:methods*; D015203:Reproducibility of Results; D014675:Vegetables / Q000737:chemistry*
chemical_list: D001679:Biogenic Amines