Determination of Nonvolatile Amines in Foods by HPLC Following Fluorescamine Derivatization

• Published in: Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) Vol. 60; no. 3; pp. 61 - 67
• Main Authors: Kubota, Akiko, Fujii, Yoshiaki, Kaga, Takero, Nishimura, Kazuhiko, Ueno, Ken-ichi
• Format: Journal Article
• Language: Japanese
• Published: Japan Japanese Society for Food Hygiene and Safety 25.06.2019; Japan Science and Technology Agency
• Subjects: Amines; Amines - analysis; Animals; Beer; Brines; Cadaverine; Cheese; Chromatography, High Pressure Liquid; Dairy products; derivatization; Fish; Fish oils; Fish silage; Fluorescamine; Fluorescence; Fluorescence in situ hybridization; Food; Food Analysis - methods; food poisoning; High-performance liquid chromatography; Histamine; HPLC; LC-MS/MS; Liquid chromatography; Mackerel; Marine fishes; nonvolatile amines; Putrescine; Saline water; Sauces; solid-phase extraction; Soy sauce; Surimi; Tandem Mass Spectrometry; Trichloroacetic acid; Tyramine; Wine; LC-MS/MS; solid-phase extraction; nonvolatile amines; derivatization; fluorescamine; HPLC; food poisoning
• ISSN: 0015-6426; 1882-1006
• DOI: 10.3358/shokueishi.60.61

A method was developed for the determination of nonvolatile amines, such as histamine, tyramine, putrescine, and cadaverine, in foods. These nonvolatile amines were extracted from a sample with 5% trichloroacetic acid, and the extract was purified using an InertSep MC-1 cartridge column. The four amines were derivatized with fluorescamine, determined by HPLC with a fluorescence detector, and confirmed by LC-MS/MS. The average recoveries (n=5) and the relative standard deviations from 11 foods (pacific saury, dried mackerel, canned mackerel in brine, canned tuna in oil, fish sauce, surimi, rice-koji miso, soy sauce, gouda cheese, red wine, and beer) spiked at 100 mg/kg were 81–100% and 0.4–3.1%, respectively.