title: Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column.
abstract: A new method for simultaneous determination of underivatized biogenic amines based on the separation by cation-exchange chromatography and suppressed conductivity coupled with mass spectrometry detection has been developed. The method has been applied to the analysis of cadaverine, putrescine, histamine, agmatine, phenethylamine and spermidine in processed meat products. The amines were extracted from muscle tissue with methanesulfonic acid without any additional derivative step or sample clean-up. Biogenic amines were separated by the IonPac CS17 column, a cation-exchange column used with gradient elution, and detection was done by suppressed conductivity and mass spectrometry. Tyramine was simultaneously analysed by using a spectrophotometer (275 nm) before the suppressed conductivity detection. Linearity of response was obtained in the range 0.25-25 microg mL(-1). The detection limits ranged from 23 microg L(-1) for putrescine to 155 microg L(-1) for spermidine (suppressed conductivity) and from 9 microg L(-1) for agmatine to 34 microg L(-1) for spermidine (MS). Average recoveries from meat samples ranged from 85 to 97% and coefficients of variation ranged from 4.5 to 9.7%. The analysis of biogenic amines in fresh and processed meats (dry-cured, cooked and fermented products) can be used as a quality marker of raw material and for studying the relationship between their changes and the fermentation process involved in dry sausage ripening.
authors.affiliation: Stazione Sperimentale Industria Conserve Alimentari, viale Tanara 31/a, 43100 Parma, PR, Italy. giovanna.saccani@ssica.it
authors.forename: G
authors.initials: G
authors.lastname: Saccani
authors.forename: E
authors.initials: E
authors.lastname: Tanzi
authors.forename: P
authors.initials: P
authors.lastname: Pastore
authors.forename: S
authors.initials: S
authors.lastname: Cavalli
authors.forename: M
authors.initials: M
authors.lastname: Rey
mesh_terms: D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002852:Chromatography, Ion Exchange / Q000379:methods*; D003296:Cooking; D013058:Mass Spectrometry / Q000379:methods*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D013552:Swine; D014466:Ultraviolet Rays
chemical_list: D001679:Biogenic Amines