A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

•Dansylated biogenic amines were very stable even though storage at room temperature.•9-Fluorenylmethoxycarbonyl biogenic amines were unstable at room temperature.•Benzoylated tryptamine was unstable at room temperature.•Dabsylated histamine and tyramine crystallized as prolonged storage in solvent....

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2018-11, Vol.266, p.275-283
Main Authors: Liu, Si-Jin, Xu, Juan-Juan, Ma, Chang-Lu, Guo, Chun-Feng
Format: Article
Language:English
Subjects:
9-Fluorenylmethoxycarbonyl chloride
Benzoates - chemistry
Benzoyl chloride
Biogenic amine
Biogenic Amines - analysis
Biogenic Amines - chemistry
Biogenic Amines - isolation & purification
Cheese - analysis
Chromatography, High Pressure Liquid - methods
Dabsyl chloride
Dansyl chloride
Dansyl Compounds - chemistry
Food Analysis
HPLC
Meat Products - analysis
Solid Phase Extraction
Spectrophotometry, Ultraviolet - methods
Stability
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Dansylated biogenic amines were very stable even though storage at room temperature.•9-Fluorenylmethoxycarbonyl biogenic amines were unstable at room temperature.•Benzoylated tryptamine was unstable at room temperature.•Dabsylated histamine and tyramine crystallized as prolonged storage in solvent. The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.06.001