A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

Liu, Sijin; Xu, Jian-Zhong; Ma, Chi; Guo, Chunfeng

doi:10.1016/j.foodchem.2018.06.001

Cited by 81 publications

(36 citation statements)

References 34 publications

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“…Amino acid catabolism produced by microorganisms in foods is responsible for the formation of both pleasant and unpleasant aroma compounds (Chen and Liu, 2016, Geffroy et al, 2018, Lee et al, 2016). In addition, this process is also responsible for the production of compounds that may compromise consumers’ health, such as biogenic amines (Liu et al, 2018, Tomita et al, 2018). All these “good” and “bad” compounds can also be produced by chemical means in foods as a consequence of carbonyl-amine reactions.…”

Section: Introductionmentioning

confidence: 99%

Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

Hidalgo

Zamora

2019

Food Chemistry: X

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Highlights Degradation of phenylalanine into phenylacetic acid and benzaldehyde is described. Amino acid degradation by lipid hydroperoxides takes place in two steps. First step: phenylpyruvic acid and phenylacetaldehyde are formed by lipid carbonyls. Second step: phenylpyruvic acid and phenylacetaldehyde are broken by lipid radicals. Concerted action of both carbonyl-amine and free radical reactions is required.

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Section: Introductionmentioning

confidence: 99%

Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

Hidalgo

Zamora

2019

Food Chemistry: X

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“…Because Lys is a non-chromogenic substance, derivatization with an agent that may add chromogenic or fluorescence properties to the AA is required for further quantification 57 . The chosen agent was dansyl chloride, as it is widely used to quantify AA 58,59 . Briefly, 100 µL of a dansyl chloride solution (2.6 mg/mL in acetonitrile) were added to 100 µL of sample, homogenized by vortexing, and incubated for 30 min at 60 °C in the dark.…”

Section: Methodsmentioning

confidence: 99%

Applying nanotechnology to increase the rumen protection of amino acids in dairy cows

Albuquerque

Casal

Páscoa

et al. 2020

Sci Rep

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the amino acid requirements of high-production dairy cows represent a challenge to ensuring that their diet is supplied with available dietary resources, and thus supplementation with protected amino acids is necessary to increase their post-ruminal supply. Lysine is often the most limiting amino acid in cornbased diets. the present study proposes the use of lipid nanoparticles as novel rumen-bypass systems and assesses their capability to carry lysine. Solid lipid nanoparticles, nanostructured lipid carriers and multiple lipid nanoparticles were considered and their resistance in a rumen inoculum collected from fistulated cows was assessed. All nanoparticles presented diameters between 200-500 nm and surface charges lower than −30 mV. Lysine encapsulation was achieved in all nanoparticles, and its efficiency ranged from 40 to 90%. Solid lipid nanoparticles composed of arachidic or stearic acids and Tween 60 resisted ruminal digestion for up to 24 h. The nanoparticles were also proven to protect their lysine content from the ruminal microbiota. Based on our findings, the proposed nanoparticles represent promising candidates for rumen-bypass approaches and should be studied further to help improve the current technologies and overcome their limitations.

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“…As a result, a number of analytical methods has been developed for the determination of BAs in foodstuff, including capillary electrophoresis (CE) [10][11][12], gas chromatography (GC) with mass spectrometric detection [13,14], ion chromatography with conductimetric and amperometric detection [15] and thin layer chromatography with densitometric scanning [16]. Amongst them, undoubtedly, the most widely applied analytical technique is liquid chromatography (LC) with ultraviolet absorbance (UV) [17][18][19][20][21][22][23][24][25], or fluorescence detector (FLD) [26][27][28][29][30][31][32][33][34][35][36]. The use of mass spectrometric detection is still relatively limited [37][38][39][40].…”

Section: Standards and Reagentsmentioning

confidence: 99%

“…Due to the lack of chromophore or fluorophore groups in the most of the BAs structures, a pre-column [17][18][19][20][21][22][23][24][25][26][27][28]30,[33][34][35][36] or post-column [29,31,32] derivatization step is required.…”

Section: Standards and Reagentsmentioning

confidence: 99%

“…The derivatization reagents tested for the liquid chromatographic determination of BAs include dialdehydes such as o-phthalaldehyde (OPA) [27,[29][30][31][32] and naphthalene-2,3-dicarboxaldehyde (NDA) [33], sulfonyl chlorides such as dansyl chloride (Dns-Cl) [17,19,25], dabsyl chloride (Dabs-Cl) [19,25] and 10-ethyl-acridine-3-sulfonyl chloride [19,26], benzoyl chloride [18,19,22,23], succinimidyl reagents like 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate [21], N-(9-fluorenylmethoxycarbonyloxy) succinimide (Fmoc-OSu) [36] and 1-pyrenebutanoic acid succinimidyl ester (PSE) [35], as well as diethyl ethoxymethylenemalonate [20,24].…”

Section: Standards and Reagentsmentioning

confidence: 99%

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Liquid Chromatographic Determination of Biogenic Amines in Fish Based on Pyrene Sulfonyl Chloride Pre-Column Derivatization

Plakidi

Maragou

Dasenaki

et al. 2020

Foods

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Monitoring of biogenic amines in food is important for quality control, in terms of freshness evaluation and even more for food safety. A novel and cost-effective method was developed and validated for the determination of the main biogenic amines: histamine, putrescine, cadaverine, spermidine and spermine in fish tissues. The method includes extraction of amines with perchloric acid, pre-column derivatization with Pyrene Sulfonyl Chloride (PSCl), extraction of derivatives with toluene, back-dissolution in ACN after evaporation and determination by reversed phase high performance liquid chromatography with UV and intramolecular excimer fluorescence detection. The structure of the pyrene-derivatives was confirmed by liquid chromatography–mass spectrometry with electrospray ionization. The standard addition technique was applied for the quantitation due to significant matrix effect, while the use of 1,7-diaminoheptane as internal standard offered an additional confirmation tool for the identification of the analytes. Method repeatability expressed as %RSD ranged between 7.4–14% for the different amines and recovery ranged from 67% for histamine up to 114% for spermine. The limits of detection ranged between 0.1–1.4 mg kg−1 and the limits of quantification between 0.3–4.2 mg kg−1. The method was applied to canned fish samples and the concentrations of the individual biogenic amines were below the detection limit up to 40.1 mg kg−1, while their sum was within the range 4.1–49.6 mg kg−1.

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A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

Cited by 81 publications

References 34 publications

Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products

Applying nanotechnology to increase the rumen protection of amino acids in dairy cows

Liquid Chromatographic Determination of Biogenic Amines in Fish Based on Pyrene Sulfonyl Chloride Pre-Column Derivatization

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