EXTRACTION AND DETERMINATION OF BIOGENIC-AMINES IN FERMENTED SAUSAGESAND OTHER MEAT-PRODUCTS USING REVERSED-PHASE-HPLC

Authors
STRAUB B SCHOLLENBERGER M KICHERER M LUCKAS B HAMMES WP
Citation
B. Straub et al., EXTRACTION AND DETERMINATION OF BIOGENIC-AMINES IN FERMENTED SAUSAGESAND OTHER MEAT-PRODUCTS USING REVERSED-PHASE-HPLC, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(3), 1993, pp. 230-232
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
197
Issue
3
Year of publication
1993
Pages
230 - 232
Database
ISI
SICI code
0044-3026(1993)197:3<230:EADOBI>2.0.ZU;2-2
Abstract
A convenient method is described for the analysis of biogenic amines ( BA) by means of reversed-phase-HPLC. The method is characterized by mu lti-channel UV detection (diodearray), subsequent post-column derivati zation with o-phthaldialdehyde and 3-mercaptopropionic acid, and fluor escence detection. For the analysis of meat products and especially fe rmented sausages an optimized perchloric acid extraction process was i ntroduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113 % with a detection limit for amines of 0.5 mg/kg.