A precolumn derivatization-HPLC method for determining eight biogenic amines (tryptamine, β-phenylethylamine, putrescine, cadaverine, pyridoxamine hydrochloride, histamine, tyramine, and spermine) in fermented meats was established. The applicability of this method in practical was verified and discussed. Biogenic amines in fermented meats were extracted with 5% trichloroacetic acid, and tanshinoyl chloride was used as a derivative reagent. The column used was Waters Symmetry C18(250 mm×4.6 mm,5 μm), acetonitrile and 0.01 mol/L ammonium acetate solution that contained 0.1% acetic acid were used as the mobile phase for gradient injection elution. The flow rate was 0.8 mL/min, and the wavelength of the ultraviolet detector was 254 nm. The results showed that the eight biogenic amines in fermented meats could be separated within 37 min. In the range of 0.05-50 ug/mL, the eight biogenic amines showed good linear correlations (R2>0.998). The recoveries of biogenic amines were 83.34%-111.4% at three concentrations (1.0, 5.0, and 10 μg/g), and the relative standard deviations (RSD) were less than 4.85%. The detection limits of these eight biogenic amines were 0.03-0.21 μg/g, and their quantitative limits were 0.10-0.69 μg/g.
ZHANG Dianwei
,
GAO Yueyu
,
WANG Jinju
,
WANG Yanping
. Determination of biogenic amines in fermented meats by HPLC[J]. Food and Fermentation Industries, 2019
, 45(9)
: 256
-261
.
DOI: 10.13995/j.cnki.11-1802/ts.019788
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