Food analysis biogenic amines

Various important LC methods for amino acid, peptide and protein analysis were reviewed and evaluated126,127. A review of HPLC methods for the analysis of selected biogenic amines in foods appeared, including methods for extraction and for elimination of interfering compounds128. 

A number of criteria could be apphed to organize this chapter, depending on the point of view by which foods are considered. In this chapter, application of HPLC to food analysis will be described considering homogeneous classes of food components lipids, carbohydrates and related substances, proteins, peptides, amino acids, biogenic amines, phenolics, vitamins, and some selected contaminants. 

S Moret, LS Conte. High-performance liquid chromatographic evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics. J Chro-matogr A 729 363-369, 1996. 

Gomez-Alonso, S., Hermosin-Gutierrez, I., and Garcia-Romero, E. (2007). Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples.. Agric. Food Chem. 55, 608-613. 

Analysis of biogenic amines, individually or simultaneously, is important because of their potential to be applied as indicators of food spoilage or authenticity. The two main problems encountered with amine determination in food products in general, and especially in wine, are the complexity of the matrix and their low... 

In recent years there has been a growing interest in the use of electrospray ionization-mass spectrometry (ESI-MS) either as a stand-alone technique, or following an analytical separation step like CE, to study and measure a wide variety of compounds in complex samples such us foods (Simo et al. 2005). ESI provides an effective means for ionising from large (e.g., proteins, peptides, carbohydrates) to small (e.g., amino acids, amines) analytes directly from solution prior to their MS analysis without a previous derivatization step. Santos et al. (2004) proposed the use of CE-ESI-MS for the separation and quantification of nine biogenic amines in white and red wines. More recently, the possibilities of two different CE-MS set-ups, namely, capillary electrophoresis-electrospray-ion trap mass spectrometry (CE-IT-MS) and capillary electrophoresis-electrospray-time of flight mass spectrometry (CE-TOE-MS) to analyze directly biogenic amines in wine samples without any previous treatment has been studied (Simo et al. 2008). 

Wei, Q.-K., Chen, T.-R., and Fang, C.-W. (1995). Analysis of biogenic amines in fish muscles by high performance liquid chromatography. J. Food Drug Anal. 3(4), 313. 

Garcta-Marino, M., Trigueros, L, Escribano-Baildn, T. (2010). Influence of oenological practices on the formation of biogenic amines in quality red wines. Journal of Food Composition and Analysis, 23, 455 62. 

Spizzirri, U. G., Restuccia, D., Curcio, M., Parisi, O. I., lemma, R, Picci, N. (2013). Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector. Journal of Food Composition and Analysis, 29, 43-51. http //dx.doi.Org/10.1016/j.jfca.2012.09.005. 

Sanchez, J. A. and C. Ruiz-Capillas. 2012. Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish. Eur. Food Res. Tech. 234 285-294. 

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