Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

2019 ◽  
Vol 99 (11) ◽  
pp. 4963-4968
Author(s):  
Luca Rivoira ◽  
Michele Castiglioni ◽  
Maria Concetta Bruzzoniti
Keyword(s):  
Biogenic Amines ◽  
Chromatographic Determination ◽  
Nutritional Characteristics ◽  
Chemometric Approach

Liquid Chromatographic Determination of Biogenic Amines in Dry Sausages

1993 ◽  
Vol 76 (3) ◽  
pp. 575-577 ◽  
Author(s):  
Susanna Eerola ◽  
Riitta Hinkkanen ◽  
Erja Lindfors ◽  
Timo Hirvi
Keyword(s):  
Biogenic Amines ◽  
Chromatographic Determination ◽  
Gradient Elution ◽  
Food Samples ◽  
National Veterinary Institute ◽  
Perchloric Acid Solution ◽  
The Individual ◽  
Dry Sausages ◽  
Liquid Chromatographic

Abstract National Veterinary Institute, Department of Chemistry, SF-00101, Helsinki, Finland A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, putrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine. Amines were extracted with perchloric acid solution and derivatized with dansyl chloride. After derivatization, ammonia was added to remove an interfering peak near cadaverine. Liquid chromatographic separations were performed by using a Spherisorb ODS2 column and an ammonium acetate-acetonitrile gradient elution program. The limits of determination of the individual amines were 1-5 mg/kg. This method is also applicable to detection of amines in other food samples.

Sign in / Sign up

Export Citation Format

Share Document