Abstract
Monitoring of biogenic amines in food is important for quality control, in terms of freshness evaluation and even more for food safety. A novel and cost-effective method was developed and validated for the determination of the main biogenic amines: histamine, putrescine, cadaverine, spermidine and spermine in fish tissues. The method includes extraction of amines with perchloric acid, pre-column derivatization with Pyrene Sulfonyl Chloride (PSCl), extraction of derivatives with toluene, back-dissolution in ACN after evaporation and determination by reversed phase high performance liquid chromatography with UV and intramolecular excimer fluorescence detection. The structure of the pyrene-derivatives was confirmed by liquid chromatography–mass spectrometry with electrospray ionization. The standard addition technique was applied for the quantitation due to significant matrix effect, while the use of 1,7-diaminoheptane as internal standard offered an additional confirmation tool for the identification of the analytes. Method repeatability expressed as %RSD ranged between 7.4–14% for the different amines and recovery ranged from 67% for histamine up to 114% for spermine. The limits of detection ranged between 0.1–1.4 mg kg−1 and the limits of quantification between 0.3–4.2 mg kg−1. The method was applied to canned fish samples and the concentrations of the individual biogenic amines were below the detection limit up to 40.1 mg kg−1, while their sum was within the range 4.1–49.6 mg kg−1.
Highlights
IntroductionBiogenic amines (BAs) have been widely associated with food quality and safety [1,2,3,4]
Biogenic amines (BAs) have been widely associated with food quality and safety [1,2,3,4]. they are naturally occurring substances in animals and humans, their presence in food is mainly a result of bacterial growth and spoilage through the decarboxylation path of free amino acids [3,4]
Materials and Methods developed for the determination of BAs in foodstuff, including capillary electrophoresis (CE) [10,11,12], gas chromatography (GC) with mass spectrometric detection [13,14], ion chromatography with
Summary
Biogenic amines (BAs) have been widely associated with food quality and safety [1,2,3,4]. They are naturally occurring substances in animals and humans, their presence in food is mainly a result of bacterial growth and spoilage through the decarboxylation path of free amino acids [3,4]. Putrescine, cadaverine, spermidine and spermine (Figure 1), are considered among the most important biogenic amines occurring in food, and they have been used for the generation of a chemical quality index of canned tuna [5] and Mediterranean hake stored in ice [1]. Foods likely to contain high levels of biogenic amines include fish, fish products and fermented foodstuffs (meat, dairy, vegetables, beers and wines) [4]
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