Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses

Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed...

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Published in:Molecules (Basel, Switzerland) Switzerland), 2022-11, Vol.27 (23), p.8194
Main Authors: Pawul-Gruba, Marzena, Kiljanek, Tomasz, Madejska, Anna, Osek, Jacek
Format: Article
Language:English
Subjects:
Amines
Amino acids
Analysis
Arrays
Bacteria
Biogenic amines
Biogenic Amines - analysis
Cadaverine
Calibration
Cheese
Cheese - analysis
Chloride
Chromatography
Chromatography, High Pressure Liquid - methods
Correlation coefficient
Correlation coefficients
Dairy products
Decarboxylation
Food
High performance liquid chromatography
Histamine
HPLC
Hydrochloric acid
Limit of Detection
Liquid chromatography
Methods
Perchloric acid
pre-column derivatization
Putrescine
Spermidine
Spermine
Toluene
Tryptamine
Tryptamines
Tyramine
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description Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997−0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53−1.88 and 5.13−6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were
doi_str_mv 10.3390/molecules27238194
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A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997−0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53−1.88 and 5.13−6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were &lt;20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>36500285</pmid><doi>10.3390/molecules27238194</doi><orcidid>https://orcid.org/0000-0003-2295-8837</orcidid><orcidid>https://orcid.org/0000-0001-7222-0983</orcidid><oa>free_for_read</oa></addata></record>
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subjects Amines
Amino acids
Analysis
Arrays
Bacteria
Biogenic amines
Biogenic Amines - analysis
Cadaverine
Calibration
Cheese
Cheese - analysis
Chloride
Chromatography
Chromatography, High Pressure Liquid - methods
Correlation coefficient
Correlation coefficients
Dairy products
Decarboxylation
Food
High performance liquid chromatography
Histamine
HPLC
Hydrochloric acid
Limit of Detection
Liquid chromatography
Methods
Perchloric acid
pre-column derivatization
Putrescine
Spermidine
Spermine
Toluene
Tryptamine
Tryptamines
Tyramine
title Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses
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