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High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses.
J Chromatogr A. 2007 May 18; 1149(2):151-7.JC

Abstract

The paper presents a new HPLC method, hyphenated with mass spectrometry detection, for the separation and determination of the biogenic amines that are most commonly present in cheese, namely cadaverine, histamine, spermidine, spermine, tyramine and tryptamine. The HPLC-MS/MS method is validated by comparison of the results with those obtained through a literature HPLC-UV determination, based on a pre-column dansyl chloride derivatisation step. The intercalibration is based on the statistical t-test for multiple samples that allows to compare simultaneously the results obtained with the two methods for more analytes and to decide, at a prefixed confidence level, if the two methods are inter-changeable. The new HPLC-MS/MS method, employed in selected reaction monitoring (SRM) mode, permits to achieve for standard solutions limit of detection (LOD) values ranging from 1.7 to 22.5 microg L(-1) and LOQ (limit of quantitation) values ranging from 5.6 to 68.2 microg L(-1). In order to apply the method in the analysis of cheeses, LOD and LOQ values have also been evaluated in "ricotta" cheese, in order to take as possible into account the matrix interference. In these conditions LODs range between 5.1 and 35.0 microg L(-1) and LOQs between 14.2 and 101.2 microg L(-1). The whole methodology, comprehensive of the homogenization-extraction process and HPLC-MS/MS analysis, has been applied in the analysis of three typical Piedmont (North-West Italy) cheeses, known as Toma Piemontese, Raschera and Castelmagno.

Authors+Show Affiliations

Dipartimento di Scienze dell'Ambiente e della Vita, Università del Piemonte Orientale Amedeo Avogadro, Via Bellini 25/G-15100 Alessandria, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17408679

Citation

Gosetti, F, et al. "High Performance Liquid Chromatography/tandem Mass Spectrometry Determination of Biogenic Amines in Typical Piedmont Cheeses." Journal of Chromatography. A, vol. 1149, no. 2, 2007, pp. 151-7.
Gosetti F, Mazzucco E, Gianotti V, et al. High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. J Chromatogr A. 2007;1149(2):151-7.
Gosetti, F., Mazzucco, E., Gianotti, V., Polati, S., & Gennaro, M. C. (2007). High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. Journal of Chromatography. A, 1149(2), 151-7.
Gosetti F, et al. High Performance Liquid Chromatography/tandem Mass Spectrometry Determination of Biogenic Amines in Typical Piedmont Cheeses. J Chromatogr A. 2007 May 18;1149(2):151-7. PubMed PMID: 17408679.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - High performance liquid chromatography/tandem mass spectrometry determination of biogenic amines in typical Piedmont cheeses. AU - Gosetti,F, AU - Mazzucco,E, AU - Gianotti,V, AU - Polati,S, AU - Gennaro,M C, Y1 - 2007/03/03/ PY - 2006/12/11/received PY - 2007/02/19/revised PY - 2007/02/21/accepted PY - 2007/4/6/pubmed PY - 2007/6/22/medline PY - 2007/4/6/entrez SP - 151 EP - 7 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1149 IS - 2 N2 - The paper presents a new HPLC method, hyphenated with mass spectrometry detection, for the separation and determination of the biogenic amines that are most commonly present in cheese, namely cadaverine, histamine, spermidine, spermine, tyramine and tryptamine. The HPLC-MS/MS method is validated by comparison of the results with those obtained through a literature HPLC-UV determination, based on a pre-column dansyl chloride derivatisation step. The intercalibration is based on the statistical t-test for multiple samples that allows to compare simultaneously the results obtained with the two methods for more analytes and to decide, at a prefixed confidence level, if the two methods are inter-changeable. The new HPLC-MS/MS method, employed in selected reaction monitoring (SRM) mode, permits to achieve for standard solutions limit of detection (LOD) values ranging from 1.7 to 22.5 microg L(-1) and LOQ (limit of quantitation) values ranging from 5.6 to 68.2 microg L(-1). In order to apply the method in the analysis of cheeses, LOD and LOQ values have also been evaluated in "ricotta" cheese, in order to take as possible into account the matrix interference. In these conditions LODs range between 5.1 and 35.0 microg L(-1) and LOQs between 14.2 and 101.2 microg L(-1). The whole methodology, comprehensive of the homogenization-extraction process and HPLC-MS/MS analysis, has been applied in the analysis of three typical Piedmont (North-West Italy) cheeses, known as Toma Piemontese, Raschera and Castelmagno. SN - 0021-9673 UR - https://www.unboundmedicine.com/medline/citation/17408679/High_performance_liquid_chromatography/tandem_mass_spectrometry_determination_of_biogenic_amines_in_typical_Piedmont_cheeses_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(07)00380-9 DB - PRIME DP - Unbound Medicine ER -