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

Abstract

SummaryAn ion-pair HPLC method based on the simultaneous use of heptanesulphonate and octylamine has been considered with the aim of optimizing the separation of four food-related biogenic amines (histamine, tyramine, 2-phenylethylamine and tryptamine) and related precursor aminoacids. On changing the eluant pH from 2.70 to 3.20 the capacity factor of precursor aminoacids decreased and those of the biogenic amines increased; pH 3 allowed an optimal separation. An increase of phosphate content, from 6.0 mM to 12.0 mM, shortened the capacity factors. The addition of octylamine to the eluant reduced the peak asymmetry (especially for histamine from 3.20 to 1.69). Some samples of cheese showed a concentration of total amines up to 1284.8 mg L-l; wines and beers showed a very similar total content, ranging from 0.5 mg L -1 to 27.2 mg L -1.

Effect of nisin‐producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses

“…After centrifugation at 2000 rpm for 15 min, 50 mL of supernatant was extracted for three times with 15 mL of ether. The volume of aqueous solution (after removing traces of ether in a Rotavapor) was adjusted to 50 mL with HPLC water and filtered through a 0.22 μm syringe filter (Millipore, Bedford, MA, USA) before HPLC analyses as described elsewhere (Arlorio et al …”

Identification of production area of Ossolano Italian cheese with chemometric complex approach

“…The chromatogram was investigated in three groups according to the retention time (group 1: 3-9 min; group 2: 9-16 min; group 3: 16-40 min). Biogenic amines (tyramine, histamine, tryptamine and 2-phenylethylamine) and their precursor amino acids were determined using a method previously optimised for cheese (Arlorio, Coïsson, & Martelli, 1998). All chemicals (reagent grade) were purchased from Fluka Chemie AG (Buchs, Switzerland).…”

Determination of the amino acid tryptophan and the biogenic amine tryptamine in foods by the heavy atom induced-room temperature phosphorescence methodology

“…Two different methods have been chosen and optimised to prepare the beer samples to determine Tryp content: solid-phase extraction and liquid-liquid phase extraction. 24,34 Solid-phase extraction. This consisted of basifying the samples to pH 10 with NaOH and then in two consecutive steps removing the polyphenolic compounds and the polar compounds whilst retaining the amines (Tryp).…”

“…Much work has been undertaken to determine the biogenic amine content of various foodstuffs because of their potential toxicity. HPLC, [24][25][26][27] gas chromatography coupled with mass spectrometry (GC-MS), 28 thin layer chromatography 29 and luminescent methods 30,31 have normally been used to determine Tryp in different food matrices. All of these techniques generally require some sort of pre-treatment of the sample.…”