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

Abstract

The proposed chromatographic method provides a complete resolution of twelve amines in a single run in milks and unripened cheeses, avoiding the losses of resolution linked to fluctuations in working temperature. We also propose an alternative chromatographic gradient, which can be useful for samples that have undergone long ripening periods, like ripened cheeses. According to the results of the reliability study, the method described was precise, accurate, and sensitive. The method was applied to several samples of milks and cheeses and the results showed that the biogenic amine profiles varied greatly, not only between different types of samples but also among the samples from the same kind of products. In unripened cheeses, milks, and yogurts, spermidine and spermine were the prevailing amines, but in ripened cheeses the major amine was tyramine, followed by putrescine and cadaverine.

Biogenic Amine Production in Olomouc Curd Cheese (Olomoucké tvarůžky) at Various Storage Conditions

“…As in the cases of histamine and tyramine, low temperature retarded the BA production by about 3 weeks. Previous researches found similarly high putrescine levels in unripened cheeses (611 mg·kg -1 ) (Novella-Rodríguez et al 2000). A drop in putrescine production at the end of the storage period in the present experiment is comparable to the data of Joosten (1988), who found that putrescine production in cheese is reduced after 30 days.…”

Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents

“…It is well established that HPLC separation of the amines, postcolumn derivatization with o-phthalaldehyde and fluorimetric detection is the method of choice (Vale and Glo´ria, 1997;Novella-Rodrı´guez et al, 2000;Santos et al, 2003). However, there is still no consensus on which is the most appropriate method for the extraction of amines from cheese prior to HPLC analysis (Moret and Conte, 1996;Novella-Rodrı´guez et al, 2000). Because of the complex matrix of the cheese, characterized by high-fat and highprotein levels, extraction and purification steps are critical to obtain adequate recovery of every amine.…”

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

“…The most widely used analytical methods for identification and quantification of biogenic amines in wines (Busto, Miracle, Guasch, & Borrull, 1997;PereiraMonteiro & Bertrand, 1994;Torrea & Ancín, 2002) and in food in general (Novella-Rodríguez, Veciana-Nogués, & Vidal-Carou, 2000;Stute, Petridis, Steinhart, & Biernoth, 2002), are HPLC methods. Among these, the use of derivatization procedures and subsequent separation by reverse-phase (RP) liquid chromatography are the most commonly used.…”