HPCL determination of histamine, tyramine and amino acids in shrimp by-products

Abstract

Aminas biogênicas em alta concentração podem afetar a qualidade dos alimentos e causar várias doenças, pois estão presentes em produtos como frutos do mar, vinhos e outros produtos fermentados. Subprodutos do camarão são uma fonte rica de proteína hidrolisada que podem ser usadas como suplemento alimentar. Amostras (de subprodutos de camarão) de proteína seca em pó, proteínas hidrolisadas líquidas e farinha da cabeça de camarão foram analisadas para avaliar o conteúdo de histamina e tiramina. As aminas foram extraídas com ácido tricloroacético 5% e posteriormente derivatizadas com o-ftaldialdeído. A separação cromatográfica foi realizada em uma coluna analítica, Chrom SEP C18 SS 5 mm (4,6 mm × 150 mm) com eluição por gradiente, os comprimentos de onda foram λ ex = 335 nm e λ em = 440 nm. A fase móvel utilizada foi uma mistura de tetrahidrofurano, metanol e tampão fosfato a uma vazão de 0,6 mL min -1 . Sob essas condições, a repetibilidade (desvio padrão relativo < 6,55%), reprodutibilidade (< 5,60%) e exatidão foram satisfatórias. Os valores de recuperação foram 84,51, 90,75, 95,37, 98,68 e 84,29% para L-tirosina, L-triptofano, L-lisina, tiramina e histamina, respectivamente. Este método tem sido aplicado com sucesso para a quantificação de aminoácidos precursores e aminas biogênicas em matrizes diversas.Biogenic amines in high concentration can affect the quality of foods and cause several diseases since they are present in products like seafood, wines, and other fermented products. Shrimp byproducts are a rich source of protein hydrolysate that can be used as dietary supplements. Samples (from shrimp by-products) of dry protein powder, liquid protein hydrolysate and flour of shrimp head were analyzed to evaluate the histamine and tyramine contents. Amines were extracted with trichloroacetic acid 5% and derivatized with o-phthaldialdehyde. The chromatographic separation was performed in an analytical column, Chrom SEP SS C18 5 µm (4.6 mm × 150 mm) and a fluorescence detector was used with wavelengths at λ ex = 335 nm and λ em = 440 nm. The mobile phase was a mixture of tetrahydrofuran, methanol and phosphate buffer at a flow rate of 0.6 mL min -1 using elution gradient. Under these conditions, the repeatability (relative standard deviation, RSD < 6.55%), reproducibility (< 5.60%) and accuracy were of satisfying quality. The recovery values were 84. 51, 90.75, 95.37, 98.68 and 84.29% for L-tyrosine, L-tryptophan, L-lysine, tyramine and histamine, respectively. This method has been successfully applied for the quantification of precursor amino acids and biogenic amines in different matrices.

An improved determination method for tyramine in foods using ultra‐high performance liquid chromatography with benzylamine as internal standard

“…The developed UPLC method had lower deviations on repeatability and reproducibility in determining tyramine in different types of food products (Table ). The repeatability of using a HPLC method to determine the tyramine in shrimp products was in a range of 1.65–6.55%, while it was from 2.2% to 14.8% for the fermented fish sauces (Bueno‐Solano et al ., ; Jiang et al ., ). The deviations of the repeatability and reproducibility for soy sauce were reported from 0.65% to 6.40% and from 0.97% to 9.20% (Guidi & Gloria, ).…”

“…The range of the recoveries in this study was similar to most previous studies (Table ). For example, the ranges of recoveries were from 86.1% to 114.4% for fermented fish sauces, 84.1% to 95.6% for fish products, 84.29% to 98.68% for shrimp by‐products and 86.4% to 112% for wines (Park et al ., ; Bueno‐Solano et al ., ; Jiang et al ., ). For the cheese sample, it was reported in a range of 63.3–140.0% (Redruello et al ., ).…”

Chemical and Antioxidant Characteristics of Skin-Derived Collagen Obtained by Acid-Enzymatic Hydrolysis of Bigeye Tuna (Thunnus obesus)

“…Histamine testing was carried out by referring to the method of [63] with slight modifications. A sample (5 g) was placed in a 25-mL volumetric flask, diluted with 5% of TCA, homogenized, sonicated (15 min), and replaced in a 2-mL Falcon tube and centrifuged at 14,000 rpm for 3 min.…”

Quantification of histamine in various fish samples using square wave stripping voltammetric method

“…2006;Simo et al 2008;Nevado Berzas et al 2011), gas chromatography (Cunha et al 2011;Yoshida et al 2012;Hwang et al 2003), thin-layer chromatography (Romano et al 2012;Bozina et al 1999) and high-pressure liquid chromatography (Bueno-Solano et al 2012;Yoshitake et al 2012;Kose et al 2011) using different kinds of detection.…”