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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 |
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creator | Liu, Si-Jin Xu, Juan-Juan 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 |
format | article |
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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. 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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2018.06.001</identifier><identifier>PMID: 30381186</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food chemistry, 2018-11, Vol.266, p.275-283</ispartof><rights>2018 Elsevier Ltd</rights><rights>Copyright © 2018 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c524t-9881e0629198acf1ff01f3ee70ff1e7d2a771afd4b9070e86948acf2c87453b13</citedby><cites>FETCH-LOGICAL-c524t-9881e0629198acf1ff01f3ee70ff1e7d2a771afd4b9070e86948acf2c87453b13</cites><orcidid>0000-0001-7690-9454</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30381186$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Si-Jin</creatorcontrib><creatorcontrib>Xu, Juan-Juan</creatorcontrib><creatorcontrib>Ma, Chang-Lu</creatorcontrib><creatorcontrib>Guo, Chun-Feng</creatorcontrib><title>A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><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.</description><subject>9-Fluorenylmethoxycarbonyl chloride</subject><subject>Benzoates - chemistry</subject><subject>Benzoyl chloride</subject><subject>Biogenic amine</subject><subject>Biogenic Amines - analysis</subject><subject>Biogenic Amines - chemistry</subject><subject>Biogenic Amines - isolation & purification</subject><subject>Cheese - analysis</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Dabsyl chloride</subject><subject>Dansyl chloride</subject><subject>Dansyl Compounds - chemistry</subject><subject>Food Analysis</subject><subject>HPLC</subject><subject>Meat Products - analysis</subject><subject>Solid Phase Extraction</subject><subject>Spectrophotometry, Ultraviolet - methods</subject><subject>Stability</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkMFu2zAMhoVhw5p2e4VCx17skbYjybcVwdoOCLAdtrMgy1SiILYyyQmQPv1kpO21B4IA8f2k9DF2i1AioPi2K10Ivd3SUFaAqgRRAuAHtkAl60KCrD6yBdSgCoWNuGLXKe0AYGY_s6saaoWoxII933MbhoOJZvIn4mY0-3PyiQfHe4r-lMfPucLI05QZ2nhK3IXIpy1lYqI4-PEC5Ejnw4ZGb7nJ0wz6HDPHZDbz5p7n51Ii3p350-_16gv75Mw-0deXfsP-Pvz4s3oq1r8ef67u14VdVs1UtEohgahabJWxDp0DdDWRBOeQZF8ZKdG4vulakEBKtM3MVVbJZll3WN-wu8veQwz_jpQmPfhkab83I4Vj0hVWsm2kQJFRcUFtDClFcvoQ_WDiWSPo2bve6VfvenapQejsPQdvX24cu4H6t9ir6Ax8vwCUf3ryFHWynkZLvY9kJ90H_96N_2BLmQo</recordid><startdate>20181115</startdate><enddate>20181115</enddate><creator>Liu, Si-Jin</creator><creator>Xu, Juan-Juan</creator><creator>Ma, Chang-Lu</creator><creator>Guo, Chun-Feng</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-7690-9454</orcidid></search><sort><creationdate>20181115</creationdate><title>A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC</title><author>Liu, Si-Jin ; Xu, Juan-Juan ; Ma, Chang-Lu ; Guo, Chun-Feng</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c524t-9881e0629198acf1ff01f3ee70ff1e7d2a771afd4b9070e86948acf2c87453b13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>9-Fluorenylmethoxycarbonyl chloride</topic><topic>Benzoates - chemistry</topic><topic>Benzoyl chloride</topic><topic>Biogenic amine</topic><topic>Biogenic Amines - analysis</topic><topic>Biogenic Amines - chemistry</topic><topic>Biogenic Amines - isolation & purification</topic><topic>Cheese - analysis</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Dabsyl chloride</topic><topic>Dansyl chloride</topic><topic>Dansyl Compounds - chemistry</topic><topic>Food Analysis</topic><topic>HPLC</topic><topic>Meat Products - analysis</topic><topic>Solid Phase Extraction</topic><topic>Spectrophotometry, Ultraviolet - methods</topic><topic>Stability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Si-Jin</creatorcontrib><creatorcontrib>Xu, Juan-Juan</creatorcontrib><creatorcontrib>Ma, Chang-Lu</creatorcontrib><creatorcontrib>Guo, Chun-Feng</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Si-Jin</au><au>Xu, Juan-Juan</au><au>Ma, Chang-Lu</au><au>Guo, Chun-Feng</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2018-11-15</date><risdate>2018</risdate><volume>266</volume><spage>275</spage><epage>283</epage><pages>275-283</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>30381186</pmid><doi>10.1016/j.foodchem.2018.06.001</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7690-9454</orcidid></addata></record> |
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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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