title: Determination of biogenic amines in cheese.
abstract: A liquid chromatographic (LC) procedure for determining 10 biogenic amines in cheese is described. The method is based on ion-pair chromatography on a reversed-phase column with postcolumn derivatization with o-phthaldialdehyde and fluorometric detection. It allowed simultaneous determination of 10 amines in < 80 min: histamine, tyramine, tryptamine, 2-phenylethylamine, serotonin, agmatine, spermine, spermidine, putrescine, and cadaverine. Linearity for each amine was observed between 0.5 and 6.0 micrograms/mL. Detection limits ranged form 0.004 to 0.009 micrograms/20 microL, and determination limits ranged from 0.066 to 0.149 mg/100 g. Amino acids and other amines did not interfere with determination of biogenic amines. Three extractants--methanol, hydrochloric acid, and trichloroacetic acid--were compared in their efficiency to recover amines from spiked samples. Purification of the cheese extract was required prior to LC to avoid interference from compounds in the cheese matrix. Hydrochloric acid extraction followed by purification with diethyl ether gave best recoveries for all the amines (75.5-112.3%). The method is simple, fast, and reliable. It can be used to study the technological and toxicological implications of biogenic amines in cheeses.
authors.affiliation: Universidade Federal de Minas Gerais, Faculdade de Farmácia, Departamento de Alimentos, Belo Horizonte, Brazil.
authors.forename: S R
authors.initials: SR
authors.lastname: Vale
authors.forename: M B
authors.initials: MB
authors.lastname: Glória
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D005504:Food Analysis; D006851:Hydrochloric Acid; D016014:Linear Models; D000432:Methanol; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D014238:Trichloroacetic Acid
chemical_list: D001679:Biogenic Amines; D014238:Trichloroacetic Acid; D006851:Hydrochloric Acid; D000432:Methanol