Czech J. Food Sci., 2003, 21(5):167-175 | DOI: 10.17221/3495-CJFS

Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage

D. Smělá, P. Pechová, T. Komprda, B. Klejdus, V. Kubáň
1 Department of Chemistry and Biochemistry and
2 Department of Food Technology, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic

Liquid chromatographic procedures employing two derivatisation reagents, dansylchloride and o-phthaldialdehyde (OPA), were compared and applied for the determination of biogenic amines in meat products during fermentation and long-term storage. Both methods give similar results in terms of the detection limits, repeatability, recovery, and accuracy. Secondary amines (spermine and spermidine) do not react with o-phthaldialdehyde thus only their LC determination after derivatisation with dansylchloride is possible. Their contents during fermentation and/or long-term storage are nearly constant or slightly decrease, thus their determination in both cases is not necessary. LC procedure employing OPA derivatisation is faster, much simpler in terms of the pre-treatment of samples, and it can be fully automated using an intelligent auto sampler.

Keywords: biogenic amines; polyamines; HPLC determination; food; dry fermented sausage; ripening; storage

Published: October 31, 2003  Show citation

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Smělá D, Pechová P, Komprda T, Klejdus B, Kubáň V. Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage. Czech J. Food Sci. 2003;21(5):167-175. doi: 10.17221/3495-CJFS.
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