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.