Salting-out assisted liquid-liquid extraction with dansyl chloride for the determination of biogenic amines in food

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Francisco, KCA (Author) Other; Brandao, PF (Author) Other; Ramos, RM (Author) FCUP; Goncalves, LM (Author) Other; Cardoso, AA (Author) Other; Rodrigues, JA (Author) FCUP

Journal

Title: International Journal of Food Science and Technology

Vol. 55

Pages: 248-258

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 20 Citations

Other information

Authenticus ID: P-00R-J17

DOI: 10.1111/ijfs.14300

Abstract (EN): Biogenic amines (BAs) are compounds present in foodstuff of animal origin that not only can be harmful to the consumer but can also serve as indicators of the product's edibility status. However, BAs' analysis is rather complicated. Derivatisation methods have been employed to make their analysis less challenging. Salting-out assisted liquid-liquid extraction (SALLE) was herein applied to decrease time that the derivatising agent dansyl chloride (DNS-Cl) requires to be effective. DNS-Cl derivates were separated and analysed by high-performance liquid chromatography with UV and fluorescence detection (HPLC-UV/FD). It was by this way possible to analyse methylamine, dimethylamine, ethylamine, beta-phenylethylamine, isopentylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine in a straightforward manner in several fish-based and meat-based samples, obtaining results in the order of magnitude of about a few mg per kg. All calibrations curves had r(2) higher than 0.99, and limits of detection ranged from 0.0075 to 1.6 mg L-1.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11