title: Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC.
abstract: A convenient method is described for the analysis of biogenic amines (BA) by means of reversed-phase-HPLC. The method is characterized by multi-channel UV detection (diodearray), subsequent post-column derivatization with o-phthaldialdehyde and 3-mercaptopropionic acid, and fluorescence detection. For the analysis of meat products and especially fermented sausages an optimized perchloric acid extraction process was introduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113% with a detection limit for amines of 0.5 mg/kg.
authors.affiliation: Institut für Lebensmitteltechnologie, Universität Hohenheim, Stuttgart, Germany.
authors.forename: B
authors.initials: B
authors.lastname: Straub
authors.forename: M
authors.initials: M
authors.lastname: Schollenberger
authors.forename: M
authors.initials: M
authors.lastname: Kicherer
authors.forename: B
authors.initials: B
authors.lastname: Luckas
authors.forename: W P
authors.initials: WP
authors.lastname: Hammes
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001679:Biogenic Amines / Q000032:analysis* / Q000302:isolation & purification; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D008461:Meat Products / Q000032:analysis*
chemical_list: D000596:Amino Acids; D001679:Biogenic Amines