Biogenic amines and polyamines in milks and cheeses by ion-pair high performance liquid chromatography.
The proposed chromatographic method provides a complete resolution of twelve amines in a single run in milks and unripened cheeses, avoiding the losses of resolution linked to fluctuations in working temperature. We also propose an alternative chromatographic gradient, which can be useful for samples that have undergone long ripening periods, like ripened cheeses. According to the results of the reliability study, the method described was precise, accurate, and sensitive. The method was applied to several samples of milks and cheeses and the results showed that the biogenic amine profiles varied greatly, not only between different types of samples but also among the samples from the same kind of products. In unripened cheeses, milks, and yogurts, spermidine and spermine were the prevailing amines, but in ripened cheeses the major amine was tyramine, followed by putrescine and cadaverine.
Novella-Rodríguez
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S
Departament de Nutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
Veciana-Nogués
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MT
Vidal-Carou
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MC
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D008892:Milk / Q000737:chemistry*; D011073:Polyamines / Q000032:analysis*; D015014:Yogurt / Q000032:analysis
D001679:Biogenic Amines; D011073:Polyamines