A comparative study for determination of biogenic amines in meat samples by capillary isotachophoresis with two electrolyte systems (original) (raw)
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Journal of Chromatography A, 2005
A new method for simultaneous determination of underivatized biogenic amines based on the separation by cation-exchange chromatography and suppressed conductivity coupled with mass spectrometry detection has been developed. The method has been applied to the analysis of cadaverine, putrescine, histamine, agmatine, phenethylamine and spermidine in processed meat products. The amines were extracted from muscle tissue with methanesulfonic acid without any additional derivative step or sample clean-up. Biogenic amines were separated by the IonPac CS17 column, a cation-exchange column used with gradient elution, and detection was done by suppressed conductivity and mass spectrometry. Tyramine was simultaneously analysed by using a spectrophotometer (275 nm) before the suppressed conductivity detection. Linearity of response was obtained in the range 0.25-25 g mL −1 . The detection limits ranged from 23 g L −1 for putrescine to 155 g L −1 for spermidine (suppressed conductivity) and from 9 g L −1 for agmatine to 34 g L −1 for spermidine (MS). Average recoveries from meat samples ranged from 85 to 97% and coefficients of variation ranged from 4.5 to 9.7%. The analysis of biogenic amines in fresh and processed meats (dry-cured, cooked and fermented products) can be used as a quality marker of raw material and for studying the relationship between their changes and the fermentation process involved in dry sausage ripening.
Food Chemistry, 2007
A new method for simultaneous determination of underivatized biogenic amines based on the separation by cation-exchange chromatography and suppressed conductivity coupled with mass spectrometry detection has been developed. The method has been applied to the analysis of cadaverine, putrescine, histamine, agmatine, phenethylamine and spermidine in processed meat products. The amines were extracted from muscle tissue with methanesulfonic acid without any additional derivative step or sample clean-up. Biogenic amines were separated by the IonPac CS17 column, a cation-exchange column used with gradient elution, and detection was done by suppressed conductivity and mass spectrometry. Tyramine was simultaneously analysed by using a spectrophotometer (275 nm) before the suppressed conductivity detection. Linearity of response was obtained in the range 0.25-25 g mL −1 . The detection limits ranged from 23 g L −1 for putrescine to 155 g L −1 for spermidine (suppressed conductivity) and from 9 g L −1 for agmatine to 34 g L −1 for spermidine (MS). Average recoveries from meat samples ranged from 85 to 97% and coefficients of variation ranged from 4.5 to 9.7%. The analysis of biogenic amines in fresh and processed meats (dry-cured, cooked and fermented products) can be used as a quality marker of raw material and for studying the relationship between their changes and the fermentation process involved in dry sausage ripening.
Journal of Mass Spectrometry, 2014
Biogenic amines (BAs) are considered to be important indicators of freshness and quality in food. In this work, an analytical method for analyzing ten underivatized BAs in meat by performance liquid chromatography-tandem mass spectrometry has been developed. Comparison between ion trap and triple quadrupole as mass analyzers indicated that the latter provides greater sensitivity and selectivity. The range of the correlation coefficients of the calibration curves of the analyzed compounds was 0.987-0.999, and the limits of detection and limits of quantification were in the range of 0.002-0.1 mg l À1 and 0.008-0.5 mg l À1 , respectively. Once validated, the method was used to analyze the concentrations of BAs in 16 commercial meat samples, for evaluating the freshness of food through the study of BA indices, i.e. biogenic amine index (BAI) and the ratio spermidine/spermine (SPD/SPE). The results indicated that all the samples were fresh, with a BAI lower than 1.49 mg kg À1 and a SPD/SPE ratio lower than 0.41 in each case. This methodology for testing the freshness of meat has potential for quality control applications along the entire production chain of meat products.
A review of the liquid chromatographic methods for the determination of biogenic amines in foods
Food Chemistry, 2013
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
Enliven: Toxicology & Allied Clinical Pharmacology, 2018
The aim of our study to comparative the suitability of chromatographic techniques such as thin layer chromatography (TLC)-densitometry and high performance liquid chromatography (HPLC) for the analysis of biogenic amines in fish and meat products was carried out. The recovery percent of the tested biogenic amines spiked to sausage and smoked herring samples was 92.0-102.2% and 94.5-100.3 % for HPLC versus 86.2-98.5 % and 88.0- 98.0% for the recommended one-dimensioned TLC, respectively. It could be observed that there were not significant differences in the recovery percentages of tryptamine, β-phenylethylamine, putrescine, histamine and tyramine spiked to either sausage sample or smoked herring sample between the tested two analytical methods. Therefore, the TLC-densitometry was found to be rapid and less expensive. In addition, this method is facile, fast, routine, cost effective and suitable method for the analysis of wide range eight biogenic amines and simultaneous screening of several samples at a time.
Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC)
Food Chemistry, 2009
A rapid ultra-performance liquid chromatographic (UPLC) method for the determination of biogenic amines (putrescine, cadaverine, spermidine, spermine, phenylethylamine, histamine, tyramine and tryptamine) in selected food samples is described. The eight biogenic amines, which are the most important to be determined in food samples, were derivatized with dansyl chloride prior to UPLC separation. The dansylated amines were separated on an Agilent Zorbax Eclipse XDB-C18 column (50 Â 4.6 mm ID, 1.8 lm) using gradient elution with a binary system of acetonitrile-water, a flow rate of 1.0 ml/min and UV detection at 225 nm. The analysis is very fast, all amines are well resolved and are eluted from the column in less than 6 min. The average repeatability of the method ranged between 1.02% and 2.14%. Limits of detection (LODs) for considered amines ranged between 0.032 and 0.098 lg/l; calibration curves showed very good linearity (r = 0.9994-1.0000). The method was applied to the analysis of amines in pork, beef, chicken and fish meat, cheese and edible mushrooms.
Food Analytical Methods, 2013
This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution system coupled with a UV detector (254 nm) was used after a perchloric acid (5 %) extraction and benzoyl chloride derivatization of the samples. The standards of tyramine, putrescine, cadaverine, spermidine, and spermine were used for the following validation parameters: selectivity, linearity, accuracy, recovery, limit of detection and quantification, and robustness. Finally, chicken meat commercialized in two types of packaging was evaluated. The results showed an excellent selectivity and separation of all amines, r 2 >0.99, relative standard deviation <5 %, recovery between 64 and 112 %, limits of detection and quantification between 0.03-1.25 and 0.15-5.00 μgL −1 , respectively, and appropriate robustness for the proposed methodology. Moreover, both chicken meat commercial packages had similar values for all amines; only tyramine was significantly different (P≤0.05). The proposed method was suitable to detection and quantification of simultaneous five biogenic amines in chicken meat.
Determination of less polar heterocyclic amines in meat extracts
Analytica Chimica Acta, 2007
A procedure for the determination of less polar heterocyclic amines in meat extracts using solid phase microextraction (SPME) coupled to high-performance liquid chromatography (HPLC) with fluorescence detection is presented. Analytes were first extracted from the samples using methanol/NaOH by an ultrasound-assisted method, and then concentrated on a Carbowax-templated resin (CW-TPR) SPME fiber. The extraction conditions such as extractant mixture composition, extraction time and extractions number, were optimized and the need of an extract freezing step previous to SPME is discussed. The detection limits under optimal conditions are in the range of 0.28-1.1 ng g −1 . The method was applied to the determination of less polar heterocyclic amines in four commercial meat extracts. Recovery values obtained are higher than 60% for the majority of amines.
Chromatographic methods for biogenic amines determination in foods of animal origin
Biogenic amines (BAs) are formed as a result of specific free amino acid decarboxylation. Analysis of these metabolites may be of great importance to determine food quality and for monitoring the levels of biogenic amines such as histamine and tyramine related to intoxication episodes in humans. Chromatography is a chemistry separation technique used to characterize biogenic amines in foods. Variations of this technique (liquid, thin layer and gas chromatography) have been widely applied; however, the food matrix complex requires that changes in the methodology of extraction, derivatization and detection must be performed according to each group of foods. High-performance liquid chromatography is the most widely used chromatographic method applied for biogenic amines in foods. However, due to the current importance of biogenic amines in quality control and consumer safety, researchers try to develop new methods for a fast, reliable analysis of foods in the market. This review presents some chromatographic techniques applied to monitoring BAs in different foods of animal origin.