Simultaneous determination of eight underivatised biogenic amines in fish by solid phase extraction and liquid chromatography–tandem mass spectrometry

Chemical Quality Indices for Freshness Evaluation of Fish

“…The presence of biogenic amines in food, besides being a health problem due to its physiological and toxic effects (Önal, 2007), can be used as quality index, once they are formed by bacterial activity and are resistant to thermal treatment, thus reflecting the quality of the raw material and the hygienic conditions of food processing (Veciana-Nógues et al, 1997;Park et al, 2010;Sagratini et al, 2012).…”

Ultra-Performance Liquid Chromatography-Triple Quadruple Mass Spectrometry (UPLC-TQ/MS) for Evaluation of Biogenic Amines in Wine

“…The assignment of the individual compounds in the wines was carried out by comparing with the MS/MS data obtained for the standards, analyzed under the same experimental conditions, and also those found in literature (Sagratini et al 2012;Daniel et al 2015). Characterization of the mass spectra was performed by injection of a standard solution of each biogenic amine, with concentration of 1000 μg/L.…”

“…For the six of eight amines, i.e., cadaverine, histamine, 2-phenylethylamine, putrescine, tyramine, and tryptamine, the main product ion used for quantification (the Bquantifier^) was generated by loss of a neutral ammonia molecule with m/z 17 [M + H-NH 3 ] + (Sagratini et al 2012). The product ion of spermidine was giving a signal at m/z 103, while the quantifier ion for spermine at m/z 112 corresponded to the loss of a larger fragment explained as [M + H-(CH 2 ) 3 N 2 H 4 -NH 3 ] + (Sagratini et al 2012). Putrescine and cadaverine produced only one product ion at m/z 72 and 86, respectively, and additional optimization did not result in obtaining another ions.…”

“…Slopes and correlation coefficients were then calculated for these calibration curves and compared to the ones prepared in 0.1% formic acid in water, without the wine matrix (Table 2). To evaluate the matrix effect, the signal suppression enhancement (SSE) was calculated as the ratio of the slope of the standards in wine matrix and the slope of the standards prepared without matrix for each biogenic amine studied (Sagratini et al 2012). …”

“…In addition, biogenic amines can be determined by capillary electrophoresis (CE) (Herrero et al 2014), gas chromatography (GC) (Fernandes and Ferreira 2000), and enzymatic methods (Lange and Wittmann 2002). Moreover, determination of biogenic amines in wine can be performed either with conventional HPLC or ultra-high-performance liquid chromatography (UHPLC) coupled with MS detector (Sagratini et al 2012;Daniel et al 2015), which is the most powerful analytical tool for organic compound analysis allowing direct injection of the wine sample without derivatization processes prior to analysis. In fact, application of MS detector has advantages due to the ability to conform the presence of biogenic amines in very difficult matrixes, as wine is.…”