title: Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products.
abstract: This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg x kg(-1)); the content of tyramine was either under detection limit of method or it was present in very low concentrations. The highest amount of cadaverine was determined in Karicka cheese (666.36 mg x kg(-1)). The limit of determination was 1.59 mg x kg(-1) for histamine and 1.25 mg x kg(-1) for tyramine. The recovery of method ranged from 95.4 to 104.9%. Surprisingly it was found that many organge juice samples did not reach required values according to the Code of Practice. The lowest ratio of citric to D-isocitric acids was found in Happy day juice (44.1). Limit of determination was 1.62 mg x dm(-3) for citric acid and 2.00 mg x dm(-3) for D-isocitric acid. The recovery of the method ranged from 89 to 96.5%.
authors.affiliation: Department of Food Technology, Slovak Technical University, Bratislava, Slovac Republic. Karovicova@chtf.stuba.sk
authors.forename: Jolana
authors.initials: J
authors.lastname: Karovicová
authors.forename: Zlatika
authors.initials: Z
authors.lastname: Kohajdová
authors.forename: Peter
authors.initials: P
authors.lastname: Simko
authors.forename: Drahomíra
authors.initials: D
authors.lastname: Lukácová
mesh_terms: D001628:Beverages / Q000032:analysis / Q000592:standards; D001679:Biogenic Amines / Q000032:analysis*; D032084:Citrus sinensis / Q000737:chemistry; D019075:Electrophoresis, Capillary / Q000379:methods* / Q000592:standards; D005504:Food Analysis / Q000379:methods*; D007523:Isocitrates / Q000032:analysis*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
chemical_list: D001679:Biogenic Amines; D007523:Isocitrates; C034219:isocitric acid