title: Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce.
abstract: A rapid and sensitive UHPLC-MS/MS method followed by modified QuEChERS was developed for the simultaneous determination of seven biogenic amines in soy sauce. Samples were firstly diluted by water and pH values of which were adjusted using ammonia water. Modified QuEChERS method was adopted for the purification and 1, 7-heptyldiamine was used as the internal standard. Analysis of seven biogenic amines was within 4min. Under the optimized conditions, linear relations were favorable over the selected concentration ranges of 3.0-600μg/L with correlationcoefficients greater than 0.999. The average accuracy was between 84% and 115%. Intra- and inter- assay precisions for six replicates ranged from 2.2% to 8.8% or below 12%, respectively. The method limits of detection and the method limits of quantitation were 4-8μg/kg and 15-30μg/kg, respectively. The method was successfully applied to determine the concentrations of seven biogenic amines in soy sauces.
authors.affiliation: School of Food Science and Technology, South China University of Technology, No. 381, Wushan Road, Tianhe District, Guangzhou 510640, China. Electronic address: 516410953@163.com.
authors.forename: Hao
authors.initials: H
authors.lastname: Dong
authors.affiliation: School of Food Science and Technology, South China University of Technology, No. 381, Wushan Road, Tianhe District, Guangzhou 510640, China. Electronic address: fekjxiao@scut.edu.cn.
authors.forename: Kaijun
authors.initials: K
authors.lastname: Xiao
mesh_terms: D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003212:Condiments / Q000032:analysis*; D012680:Sensitivity and Specificity; D045730:Soy Foods / Q000032:analysis*; D053719:Tandem Mass Spectrometry / Q000379:methods*
chemical_list: D001679:Biogenic Amines
keywords: Biogenic amine; Modified QuEChERS; Soy sauce; Ultra high performance liquid chromatography tandem mass spectrometry