A Rapid Ion‐Pair HPLC Procedure for the Determination of Tyramine in Dairy Products

Abstract

A rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion-pair reversed phase chromatography and quantitatively determinated after o-phthalaldehyde post-column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20-400 ng was linear and reproducible. The overall recovery rates were satisfactory.

Biogenic Amines and Polyamines in Milks and Cheeses by Ion-Pair High Performance Liquid Chromatography

“…Likewise, it is well-known that the ripening process due to microflora increases proteolysis, which results in a progressive increase of the BA precursor amino acids (Giraffa et al, 1995). Several research groups have reported production of amines throughout the ripening period (Reuvers et al, 1986;Evans et al, 1988;Stratton et al, 1991;Diaz-Cinco et al, 1992;Martelli et al, 1993). Thus, high BA levels in ripened cheeses could be explained by their long ripening period.…”

Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods

“…In order to improve the detectability of the amines in HPLC methods, many researchers have tried various derivatization reactions with dansyl chloride [19,[32][33][34][35][36] or with ortho-phthaldialdehyde [15,16,20,23,34,[37][38][39] and fluorescamine [40,41]. However derivatization is laborious and possibly incomplete, and may occasionally give rise to by-products.…”

“…Several methods for the isolation and estimation of biogenic amines in various foods have been reported. The procedure of extraction and clean-up of amines from food products generally involves the use of perchloric acid [6,[14][15][16], trichloroacetic acid [17,18], hydrochloric acid [19] and methyl alcohol [20][21][22][23]. The extraction in some cases may be followed up by a purification of the extracted amines [6,18].…”

Update on HPLC and FPLC analysis of nitrogen compounds in dairy products

“…Ion-pair chromatography with an ultraviolet detector was also employed by Van Boekel and Arentsen-Stasse (1987) to analyze the same compounds, along with phenylalanine and phenylethylamine, in cheeses. Reuvers et al (1986) put forward a faster method of separating tyramine in cheese: detection was achieved by measuring fluorescence after postcolumn reaction with orthophthaldehyde. Orthophthaldehyde was also used in an automatic derivative formation system prior to chromatographie separation, to determine the tyramine and histamine contents, together with the free amine acids, in eheese Fernàndez-Garcla et al,1988).…”