Determination of Nonvolatile Amines in Foods by HPLC Following Fluorescamine Derivatization

Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
Akiko KubotaKen-Ichi Ueno

Abstract

A method was developed for the determination of nonvolatile amines, such as histamine, tyramine, putrescine, and cadaverine, in foods. These nonvolatile amines were extracted from a sample with 5% trichloroacetic acid, and the extract was purified using an InertSep MC-1 cartridge column. The four amines were derivatized with fluorescamine, determined by HPLC with a fluorescence detector, and confirmed by LC-MS/MS. The average recoveries (n=5) and the relative standard deviations from 11 foods (pacific saury, dried mackerel, canned mackerel in brine, canned tuna in oil, fish sauce, surimi, rice-koji miso, soy sauce, gouda cheese, red wine, and beer) spiked at 100 mg/kg were 81-100% and 0.4-3.1%, respectively.

References

Jul 3, 2010·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Tomonori SakamotoHiroshi Hiwaki
Jul 2, 2011·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Kaoru AwazuHirotaka Obana
Aug 13, 2011·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Ljerka Prester
Jun 13, 2012·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Hiroyuki KikuchiRieko Matsuda
Jul 12, 2017·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Ayami HandaAkihiro Ibe
Jul 24, 2018·Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan·Yuuki MurakamiAkiko Okayama

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