Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 58, Issue 1, Pages 127-134Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9030053
Keywords
Biogenic amines; amino acids; HPLC-UV; experimental design; artificial neural networks; HPLC-MS
Funding
- Fondazione Cassa di Risparmio di Alessandria
- Regione Piemonte Comitato Interministeriale per la Programmazione Economica
- Ministero Italiano per l'Universita e la Ricerea
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A reversed-phase high-performance liquid chromatography (HPLC) method was developed for the simultaneous determination in food of biogenic amines and their precursor amino acids after a precolumn derivatization with dansyl chloride. The chromatographic conditions, selected to be suitable for mass spectrometry detection, were optimized through experimental design and artificial neural networks. The HPLC-UV method was validated by comparing the separation results with those obtained through a HPLC method, working under the same chromatographic conditions but employing mass spectrometry detection. The HPLC-UV method was then applied to the analysis of different food samples, namely, cheese, clams, salami, and beer. For all of the matrices, recoveries (relative standard deviation always <5%) always >92% were obtained. The results are discussed as a function of the total biogenic amine content and of the concentration ratio between amines and precursor amino acids.
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