| Abstract: | ![]()
A fully automated, rapid and sensitive method was developed to analyze fourteen different biogenic amines in food. Using a Technicon C4 ion-exchange resin column (20 m X 0.5 cm), adapted to an automatic Technicon TSM amino acid analyzer, the following amines were separated and quantified: adrenaline, noradrenaline, 1,3-diaminopropane, putrescine, cadaverine, histamine, spermidine, dopamine, spermine, agmatine, tyramine, serotonin, phenethylamine and tryptamine. Five buffers were required to elute the amines using a gradient of pH from 5.6 to 12.7; the column temperature was maintained at 65 degrees C. The method was also assayed on ground beef, cheese and wine samples. Amines from cheese and ground beef samples were extracted with 0.6 M perchloric acid. No extraction of wine samples was necessary. |
