The content of nonvolatile amines putrescine, cadaverine, histamine, tyramine, and spermidine in commercial pickles and their raw materials was determined in order to investigate the origin of these amines and to evaluate possible health risks. The nonvolatile amine content varied depending on the type of pickle; histamine and tyramine contents were relatively high, namely, 6.0-264 and 2.0-369
An analytical method for the determination of nonvolatile amines putrescine, cadaverine, histamine, tyramine, and spermidine in foods was developed, using an improved dansyl derivatization technique. The five amines were extracted from food with 1 trichloroacetic acid. Three milliliter of extract was applied to a polymer-based strong cation exchange resin mini-column, which was washed with 5 mL of water, and eluted with 5 mL of 1 mol/L potassium carbonate solution. The eluate was dansylated, then 5 mL of toluene was added with shaking. The toluene layer was evaporated. The residue was taken up in 1 mL of acetonitrile and shaken with 1 mL of 5 proline in 1 mol/L potassium carbonate solution. The upper acetonitrile layer was collected, filtered, and subjected to HPLC. The limits of quantitation for putrescine and cadaverine in the samples were both 0.2 μ g/g; those of spermidine, tyramine, and histamine were 0.8, 2.0, and 5.0 μ g/g, respectively. The average recoveries of the five amines from nine foods exceeded 80 .
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