title: Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride.
abstract: The reagent 3,5-dinitrobenzoyl chloride (DNBZ-Cl) was tested for pre-column derivatization of biogenic amines (BAs). Samples were derivatized within 3 min in 1 M NaOH at ambient temperature by adding 2-propanole and 50 mM DNBZ-Cl in acetonitrile. The reaction was terminated by addition of 2 M HCl. For high-performance liquid chromatography an encapsulated stationary reversed-phase and gradient elution using a ternary gradient system were used. The DNBZ derivatives were quantified by their UV-absorption at 260 nm. The structures of the derivatives were elucidated using coupling of HPLC with electrospray ionization mass spectrometry. Detection limits of BAs were approximately 124-864 microg l(-1) (injected amounts 203-1410 pg) at a signal-to-noise ratio of 3:1. The coefficients of determination were 0.989-0.996, with the exceptions of cadaverine (0.976) and serotonin (0.965). The method was applied to the quantitative determination of agmatine, cadaverine, histamine, octopamine, 2-phenylethylamine, putrescine, serotonin, spermidine, spermine, tryptamine and tyramine, in fermented cabbage juices, soy sauces, Misos (soy pastes), fermented fish sauces, and anchovy paste.
authors.affiliation: Department of Food Sciences, Institute of Nutritional Science, Interdisciplinary Research Center, Justus Liebig University, Giessen, Germany.
authors.forename: J
authors.initials: J
authors.lastname: Kirschbaum
authors.forename: K
authors.initials: K
authors.lastname: Rebscher
authors.forename: H
authors.initials: H
authors.lastname: Brückner
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005285:Fermentation; D005504:Food Analysis; D009579:Nitrobenzoates / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D001679:Biogenic Amines; D009579:Nitrobenzoates; C013964:3,5-dinitrobenzoyl chloride