ISSN:
1612-1112
Keywords:
Column liquid chromatography
;
Ion-pair chromatography
;
Food related-biogenic amines
;
Heptanesulphonate
;
Octylamine
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary An ion-pair HPLC method based on the simultaneous use of heptanesulphonate and octylamine has been considered with the aim of optimizing the separation of four food-related biogenic amines (histamine, tyramine, 2-phenylethylamine and tryptamine) and related precursor aminoacids. On changing the eluant pH from 2.70 to 3.20 the capacity factor of precursor aminoacids decreased and those of the biogenic amines increased; pH 3 allowed an optimal separation. An increase of phosphate content, from 6.0 mM to 12.0 mM, shortened the capacity factors. The addition of octylamine to the eluant reduced the peak asymmetry (especially for histamine from 3.20 to 1.69). Some samples of cheese showed a concentration of total amines up to 1284.8 mg L−1; wines and beers showed a very similar total content, ranging from 0.5 mg L−1 to 27.2 mg L−1.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF02467645
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