High pressure liquid chromatographic determination of putrefactive amines in foods.

J. Y. Hui, S. L. Taylor

Research output: Contribution to journalArticle

68 Citations (Scopus)

Abstract

A high pressure liquid chromatographic (HPLC) procedure is described for determining the following putrefactive amines: histamine, tyramine, putrescine, cadaverine, tryptamine, and beta-phenylethylamine. The amines were extracted from tuna or cheese with methanol. Further cleanup was performed by sequential extractions with butanol and HCl. The acid extract was dried, and residues were derivatized with dansyl chloride. HPLC separations were performed on an Ultrasphere-ODS column at 33 degrees C. A gradient elution program was used; the total elution time was less than 17 min. Linear standard curves with high correlation coefficients were obtained. The procedure allowed good recoveries of histamine, tyramine, putrescine, and cadaverine; recoveries of tryptamine and beta-phenylethylamine were lower but constant. With this method, some swiss cheese samples were found to contain considerable amounts of histamine, tyramine, putrescine, cadaverine, and beta-phenylethylamine. Canned tuna samples had very low levels of these amines. Since the presence of amines at high levels has been associated with tuna decomposition, this method may be useful in identifying decomposed fish.

Original languageEnglish (US)
Pages (from-to)853-857
Number of pages5
JournalJournal of the Association of Official Analytical Chemists
Volume66
Issue number4
StatePublished - Jul 1 1983

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Cadaverine
Tuna
amines
phenethylamines
Tyramine
cadaverine
Amines
Putrescine
tyramine
putrescine
histamine
Histamine
Pressure
Food
tryptamine
Cheeses
liquid
liquids
food
Cheese

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

High pressure liquid chromatographic determination of putrefactive amines in foods. / Hui, J. Y.; Taylor, S. L.

In: Journal of the Association of Official Analytical Chemists, Vol. 66, No. 4, 01.07.1983, p. 853-857.

Research output: Contribution to journalArticle

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