LIQUID-CHROMATOGRAPHIC DETERMINATION OF BIOGENIC-AMINES IN DRY SAUSAGES

A liquid chromatographic method is described for the determination of biogenic amines found in dry sausages: tryptamine, phenylethylamine, p utrescine, cadaverine, histamine, serotonin, tyramine, spermidine, and spermine. Amines were extracted with perchloric acid solution and der ivatized with dansyl chloride. After derivatization, ammonia was added to remove an interfering peak near cadaverine. Liquid chromatographic separations were performed by using a Spherisorb ODS2 column and an a mmonium acetate-acetonitrile gradient elution program. The limits of d etermination of the individual amines were 1-5 mg/kg. This method is a lso applicable to detection of amines in other food samples.