Improved ion chromatography-integrated pulsed amperometric detection method for the evaluation of biogenic amines in food of vegetable or animal origin and in fermented foods.
An improved method for the simultaneous determination of underivatized biogenic amines, cadaverine, putrescine, spermidine, histamine, tyramine and some amino acids precursors, histidine and tyrosine, in food products, based on ion-exchange chromatography (IC) with integrated pulsed amperometric detection (IPAD) has been developed. The method was successfully used for the analysis of biogenic amines and amino acids in food both of vegetable (kiwi, Actinidia chinensis) and animal origin, (fish, pilchard), as well as in fermented foods, such as cheese (Emmenthal) and dry sausages (salami). The method was also successfully used to study the changes in biogenic amines during the ripening of dry fermented sausages (salami). The analytes were extracted from foods with perchloric acid and the extracts were purified by liquid-liquid partition using n-hexane. Determination of biogenic amines was performed through cation-exchange chromatography with isocratic elution and IPAD. The detection limits for the analytes under investigation were found to range from 1.25 to 2.50 ng, at a signal-to-noise ratio of 3:1. Average recoveries ranged from 85.5 to 97.4% and R.S.D. values ranged from 3.4 to 8.8. The proposed method offers a number of advantages over our previous IPAD method, such as the application to a larger number of analytes and matrices, a simpler extraction procedure and clean-up, isocratic elution using low acid and base concentrations, an improved chromatographic separation and a lower detection limit.
Draisci
R
R
Laboratorio di Medicina Veterinaria, Istituto Superiore di Sanità, Rome, Italy.
Giannetti
L
L
Boria
P
P
Lucentini
L
L
Palleschi
L
L
Cavalli
S
S
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002103:Cadaverine / Q000032:analysis; D002412:Cations; D002611:Cheese / Q000032:analysis; D002852:Chromatography, Ion Exchange / Q000379:methods*; D005285:Fermentation; D005399:Fishes; D005504:Food Analysis / Q000379:methods*; D006632:Histamine / Q000032:analysis; D006639:Histidine / Q000032:analysis; D008461:Meat Products / Q000032:analysis; D011700:Putrescine / Q000032:analysis; D013095:Spermidine / Q000032:analysis; D014439:Tyramine / Q000032:analysis; D014443:Tyrosine / Q000032:analysis; D014675:Vegetables / Q000737:chemistry
D001679:Biogenic Amines; D002412:Cations; D014443:Tyrosine; D006639:Histidine; D006632:Histamine; D002103:Cadaverine; D013095:Spermidine; D011700:Putrescine; D014439:Tyramine