Determination of nonvolatile amines in foods by liquid chromatography following excimer-forming fluorescence derivatization and solid-phase extraction
2010
Sakamoto, T., Fukuoka-shi. Inst. for Hygiene and Environment (Japan) | Akaki, K. | Hiwaki, H.
A method for the determination of nonvolatile amines (putrescine, cadaverine, histamine,tyramine and spermidine) in foods by solid-phase extraction and excimer-forming derivatization was investigated. Nonvolatile amines in a solid sample were extracted with 3% trichloroacetic acid, and the amines in a liquid sample were extracted with water. The extract was applied to polymer-based strong cation exchange mini-column, which was then rinsed with phosphate buffer of pH 6.8 and water. Nonvolatile amines were eluted with 100 mmol/L potassium carbonate solution. The solution was mixed with 6 mmol/L 1-pyrenebutylyl chloride solution and derivatized. Derivatives of nonvolatile amines were analyzed by LC-FLD, and the identity of the amines was confirmed by LC-MS/MS without derivatization. The limit of detection (S/N=3) of nonvolatile amines in all samples was 0.04 microg/g, and the limit of quantitation (S/N=10) was 0.1 microg/g. Recoveries of nonvolatile amines from fish tissues, miso, shoyu and red wine were in the range of 80.4-111%.
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