Biogenic amines thin-layer chromatography

Several analytical techniques including capillary electrophoresis, thin layer chromatography (TLC), GC, lEC, and HPLC, have been proposed for the determination of biogenic amines in various foods. Among these, RP-HPLC is considered the most suitable one. HPLC methods used for amine determination usually involve two steps amine extraction from the matrix and analytical determination. Depending on the complexity of food matrix and the selectivity of the final analytical determination, a further purification step may be necessary prior to the analytical determination. To ensure adequate sensitivity, a derivatization step is generally required before injection [282]. 

Thin-Layer Chromatography (TLC) is a rapid and simple technique to detect several amines. This was one of the first techniques used to determine biogenic amines in foods (Halasz et al. 1994). Recently, a simple and rapid qualitative TLC method to determine the ability of bacteria to produce biogenic amines in liquid culture media containing the amino acid precursor was described by Garci a-Moruno et al. (2005). 

Constantini, A., Cersosimo, M., Del Prete, V. Garcta-Moruno, E. (2006). Production of biogenic amines by lactic acid bacteria screening by PCR, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. J. Food Prot., 69, 391-396. 

Garcra-Moruno, E., Carrascosa, A Munoz, R. (2005). A rapid and inexpensive method for the determination of biogenic amines from bacterial cultures by thin-layer chromatography. J. Food Protect., 68, 625-629. 

Romano, A., Klebanowski, H., LaGuerche, S., Beneduce.L., Spano,G.,Murat,M.L.,etal. (2012). Determination of biogenic amines in wine by means of thin-layer chromatography/densitometry. Foorf Chemistry, 135,1392-1396. http //dx.doi.Org/10.1016/j.foodchem.2012.06.022. 

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