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

Author:
Liu, Si-Jin, Xu, Juan-Juan, Ma, Chang-Lu, Guo, Chun-Feng
Source:
Food chemistry 2018 v.266 pp. 275-283
ISSN:
0308-8146
Subject:
cheeses, chlorides, derivatization, high performance liquid chromatography, organochlorine compounds, sausages, tyramine
Abstract:
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.
Agid:
5984728