Determination of biogenic amines in fermented beverages and vinegars by pre-column derivatization withpara-nitrobenzyloxycarbonyl chloride (PNZ-Cl) and reversed-phase LC

Summary The reagentp-nitrobenzyloxycarbonyl chloride (PNZ-CI) was used for pre-column derivatization of biogenic amines (BAs) at ambient temperature followed by reversed-phase, liquid-chromatographic separation of the derivatives. Optimized derivatization of samples was achieved within 10 min in borate buffer by adding PNZ-Cl in acetonitrile (MeCN). Excess reagent was scavenged by subsequent addition of glycine in water. For LC a Superspher^? RP-18e column and gradient elution using a ternary gradient system containing sodium acetabe buffer (pH 6.1), sodium acetate buffer (pH 4.3) and MeCN, were used. The PNZ-derivatives were quantified by their UV-absorption at 265 nm. Detection limits of BAs were approximately 62–1000 μg L⁻¹ (injected amounts: 53–850 pg) at a signal-to-noise ratio of 3:1. The coefficients of determination were 0.9906–0.9992. Diaminohexane was used as internal standard. Recoveries of BAs ranged from 78–93% depending on the food matrix. This method was applied to the quantitative determination of 2-phenylethylamine, tryptamine, serotonin, putrescine, histamine, cadaverine, tyramine, spermidine, and spermine, in beer, wine, vinegars, and lactic fermented cabbage juice. Parts of the results were presented at the 35th Congress of the “Deutsche Gesellschaft für Ern?hrung”, Kiel, 19^th–20^th March 1998, and the “Regionaltagung der Lebensmittelchemiker”, Giessen, 9^th–10^th March 1998