FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (4): 255-258.

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Determination of Biogenic Amines in Cheese by Reversed-phase High-Performance Liquid Chromatography with Precolumn Derivatization

 PAN  Hong-Yang, WANG  Shu-Ying, MA  De-Sheng, LIU  Juan-Ping   

  1. 1.Testing and Analysis Center,Southern Yangtze University, Wuxi 214036,China; 2.School of Food Science and Technology,Southern Yangtze University,Wuxi 214036,China
  • Online:2007-04-15 Published:2011-12-31

Abstract:  A high-performance liquid chromatographic(HPLC)procedure for determining 5 biogenic amines was introduced. The method was based on a reversed-phase column(HP Hypersil ODS column,125mm×4.6 mm×5μm)for precolumn derivatization with o-phthaldialdehyde and fluorometric detection(excitation wave length at 340nm and emission wave length at 450 nm).Biogenic amines are separated by gradient solution,with the flow rate 1.0 ml/min.It allowes simultaneous determination of 5 amines in less than 15 min for histamine and tyramine,putrescine,cadaverine and tryptamine.Linearity for each amine is observed between 0.01 to 25 mg/L.Detection limits range from 0.005 to 0.01 mg/L.The average recovery of cheese for biogenic amines was 92.6%~107.4%.The method is simple,fast and reliable.It can meet the determination needed for biogenic amines in cheeses.

Key words: biogenic amines, cheese, high performance liquid chromatography, precolumn derivatization