Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food.
Biologically active amines include the so called biogenic amines, such as histamine, tyramine and cadaverine, and polyamines such as spermidine and spermine. Ultra high pressure liquid chromatography (UHPLC) is a new generation of separation techniques that takes full advantage of chromatographic principles to increase speed flow which drastically reduce analysis time. The aim of the present work was to validate a rapid method of UHPLC to detect the presence of biogenic amines and polyamines in food. Different food matrixes (wine, fish, cheese, and dry fermented sausage) were used in order to test the versatility of the method. The UHPLC method described in this article has been demonstrated as a reliable procedure to determine 12 biogenic amines and polyamines in less than 7min of chromatographic elution. The method provides a satisfactory linearity and chromatographic sensitivity with a detection limit lower than 0.2mg/L and a determination limit falling below 0.3mg/L for all amines. The precision, in terms of relative standard deviation, was lower than 5% and the accuracy, as mean recovery, was between 93% and 98%, depending on the food matrix.
Latorre-Moratalla
M L
ML
Department of Nutrition and Food Science, XaRTA (Catalonian Reference Network on Food Technology) - INSA (Nutrition and Food Safety Research Institute), UB, Av. Joan XXIII s/n, E-08028, Barcelona, Spain.
Bosch-Fusté
J
J
Lavizzari
T
T
Bover-Cid
S
S
Veciana-Nogués
M T
MT
Vidal-Carou
M C
MC
D000818:Animals; D001679:Biogenic Amines / Q000032:analysis*; D002611:Cheese / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005399:Fishes; D005504:Food Analysis / Q000379:methods*; D008461:Meat Products / Q000032:analysis; D012680:Sensitivity and Specificity; D013552:Swine; D014920:Wine / Q000032:analysis
D001679:Biogenic Amines