title: Liquid chromatographic determination of biogenic amines in dry sausages.
abstract: A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine. Amines were extracted with perchloric acid solution and derivatized with dansyl chloride. After derivatization, ammonia was added to remove an interfering peak near cadaverine. Liquid chromatographic separations were performed by using a Spherisorb ODS2 column and an ammonium acetate-acetonitrile gradient elution program. The limits of determination of the individual amines were 1-5 mg/kg. This method is also applicable to detection of amines in other food samples.
authors.affiliation: University of Turku, Department of Chemistry and Biochemistry, Finland.
authors.forename: S
authors.initials: S
authors.lastname: Eerola
authors.forename: R
authors.initials: R
authors.lastname: Hinkkanen
authors.forename: E
authors.initials: E
authors.lastname: Lindfors
authors.forename: T
authors.initials: T
authors.lastname: Hirvi
mesh_terms: D000588:Amines / Q000032:analysis*; D000818:Animals; D015306:Biogenic Monoamines / Q000032:analysis; D015317:Biogenic Polyamines / Q000032:analysis; D002853:Chromatography, Liquid; D003619:Dansyl Compounds / Q000032:analysis; D007202:Indicators and Reagents; D008461:Meat Products / Q000032:analysis*
chemical_list: D000588:Amines; D015306:Biogenic Monoamines; D015317:Biogenic Polyamines; D003619:Dansyl Compounds; D007202:Indicators and Reagents