Journal
FOOD CHEMISTRY
Volume 266, Issue -, Pages 275-283Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.06.001
Keywords
Biogenic amine; Stability; Dansyl chloride; 9-Fluorenylmethoxycarbonyl chloride; Benzoyl chloride; Dabsyl chloride; HPLC
Funding
- National Natural Science Foundation of China, China (NSFC) [31301444, 31471638, 31501472]
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The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 degrees C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.
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