Tags

Type your tag names separated by a space and hit enter

A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese.
J Chromatogr A. 2010 May 07; 1217(19):3251-7.JC

Abstract

A fast and reliable ultra-performance liquid chromatography (UPLC) method for the determination of biogenic amines (ethanolamine, methylamine, agmatine, histamine, dimethylamine, ethylamine, octopamine, pyrrolidine, dopamine, isopropylamine, propylamine, tyramine, putrescine, butylamine, cadaverine, tryptamine, 2-phenylethylamine, 3-methylbutylamine, spermidine, spermine) in cheese was established. After pre-column derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC), 20 primary and secondary biogenic amines were separated on an Acquity UPLC column (BEH C(18), 1.7 microm; 2.1 mm x 50 mm) within 9 min. Limits of detection (mg/100g cheese) ranged from 0.04 (ethanolamine) to 1.62 (spermine), and limits of quantification were between 0.16 (ethanolamine) and 6.09 (spermine). The UPLC method was applied to the analysis of 58 cheese samples as retailed in Austria. About 13.8% of samples had a histamine content above 10mg/100g, and 22.4% had a tyramine content above 10mg/100g. Moreover, 8.6% of samples had a putrescine or cadaverine content higher than 10mg/100g. The total concentration of biogenic amines in two cheese samples was about 194 mg/100g. Thus, obligatory monitoring of biogenic amines should be considered to ensure quality of cheese in future.

Authors+Show Affiliations

Department of Food Science and Technology, Division of Food Chemistry, BOKU - University of Natural Resources and Applied Life Sciences Vienna, Gregor Mendel-Strasse 33, A-1180 Vienna, Austria. helmut.mayer@boku.ac.atNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

19781707

Citation

Mayer, H K., et al. "A New Ultra-pressure Liquid Chromatography Method for the Determination of Biogenic Amines in Cheese." Journal of Chromatography. A, vol. 1217, no. 19, 2010, pp. 3251-7.
Mayer HK, Fiechter G, Fischer E. A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. J Chromatogr A. 2010;1217(19):3251-7.
Mayer, H. K., Fiechter, G., & Fischer, E. (2010). A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. Journal of Chromatography. A, 1217(19), 3251-7. https://doi.org/10.1016/j.chroma.2009.09.027
Mayer HK, Fiechter G, Fischer E. A New Ultra-pressure Liquid Chromatography Method for the Determination of Biogenic Amines in Cheese. J Chromatogr A. 2010 May 7;1217(19):3251-7. PubMed PMID: 19781707.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A new ultra-pressure liquid chromatography method for the determination of biogenic amines in cheese. AU - Mayer,H K, AU - Fiechter,G, AU - Fischer,E, Y1 - 2009/09/13/ PY - 2009/07/17/received PY - 2009/09/09/revised PY - 2009/09/10/accepted PY - 2009/9/29/entrez PY - 2009/9/29/pubmed PY - 2010/8/7/medline SP - 3251 EP - 7 JF - Journal of chromatography. A JO - J Chromatogr A VL - 1217 IS - 19 N2 - A fast and reliable ultra-performance liquid chromatography (UPLC) method for the determination of biogenic amines (ethanolamine, methylamine, agmatine, histamine, dimethylamine, ethylamine, octopamine, pyrrolidine, dopamine, isopropylamine, propylamine, tyramine, putrescine, butylamine, cadaverine, tryptamine, 2-phenylethylamine, 3-methylbutylamine, spermidine, spermine) in cheese was established. After pre-column derivatization with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC), 20 primary and secondary biogenic amines were separated on an Acquity UPLC column (BEH C(18), 1.7 microm; 2.1 mm x 50 mm) within 9 min. Limits of detection (mg/100g cheese) ranged from 0.04 (ethanolamine) to 1.62 (spermine), and limits of quantification were between 0.16 (ethanolamine) and 6.09 (spermine). The UPLC method was applied to the analysis of 58 cheese samples as retailed in Austria. About 13.8% of samples had a histamine content above 10mg/100g, and 22.4% had a tyramine content above 10mg/100g. Moreover, 8.6% of samples had a putrescine or cadaverine content higher than 10mg/100g. The total concentration of biogenic amines in two cheese samples was about 194 mg/100g. Thus, obligatory monitoring of biogenic amines should be considered to ensure quality of cheese in future. SN - 1873-3778 UR - https://www.unboundmedicine.com/medline/citation/19781707/A_new_ultra_pressure_liquid_chromatography_method_for_the_determination_of_biogenic_amines_in_cheese_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0021-9673(09)01383-1 DB - PRIME DP - Unbound Medicine ER -