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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....

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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
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Language:English
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cited_by cdi_FETCH-LOGICAL-c524t-9881e0629198acf1ff01f3ee70ff1e7d2a771afd4b9070e86948acf2c87453b13
cites cdi_FETCH-LOGICAL-c524t-9881e0629198acf1ff01f3ee70ff1e7d2a771afd4b9070e86948acf2c87453b13
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container_title Food chemistry
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creator Liu, Si-Jin
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Ma, Chang-Lu
Guo, Chun-Feng
description •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.
doi_str_mv 10.1016/j.foodchem.2018.06.001
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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. 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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. 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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. 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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
title A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC
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