Development of a highly sensitive HPLC method for the simultaneous determination of eight biogenic amines in aquatic products

• Autorzy: Fu Qinyi , Zheng Hongwei , Han Xiangning , Cao Limin , Sui Jianxin

Identyfikatory

DOI

10.1556/1326.2020.00824

• Języki publikacji: EN

Abstrakty

EN

A highly sensitive high-performance liquid chromatography (HPLC) method was developed for the simultaneous determination of eight biogenic amines in aquatic products. The biogenic amines in the sample were extracted with 5% trichloroacetic acid, derived with dansyl chloride (Dns-Cl) and quantified by a UV detector. The results showed that tryptamine (TRY), 2-phenethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TPY), spermidine (SPD), and spermine (SPM) were effectively separated in 18 min in the range of 0.1–50 mg/kg with a good linear coefficient (r2 > 0.999). The detection limits (LODs) of the eight biogenic amines were 0.007–0.021 mg/kg while the limits of quantification (LOQs) were 0.024–0.069 mg/kg with the recoveries basically between 68 and 123%. The determination of eight biogenic amines in five commercial fermented aquatic products indicating that the developed method could be applied for the simultaneous detection of biogenic amines in multiple aquatic products.

Słowa kluczowe

EN

aquatic products; biogenic amines; derivation; high sensitivity; HPLC

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2021
• Tom: Vol. 33, no. 4
• Strony: 378--386
• Opis fizyczny: Bibliogr. 27 poz., rys., tab.

Twórcy

autor

Fu Qinyi

• Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, 5 Yushan Rd., Qingdao, China

autor

Zheng Hongwei

• Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, 5 Yushan Rd., Qingdao, China

autor

Han Xiangning

• Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, 5 Yushan Rd., Qingdao, China

autor

Cao Limin

• Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, 5 Yushan Rd., Qingdao, China

autor

Sui Jianxin

• Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China, 5 Yushan Rd., Qingdao, China

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