doi:

DOI: 10.3724/SP.J.1123.2016.10031

Chinese Journal of Chromatography (色谱) 2017/35:3 PP.344-350

Analysis of biogenic amines in foods by capillary electrochromatography coupled with laser induced fluorescence detection


Abstract:
A rapid and sensitive method was established for the analysis of biogenic amines (tryptamine, histamine, tyramine, spermidine and spermine) in foods by capillary electrochromatography (CEC) coupled with laser induced fluorescence (LIF) detection, using 4-fluoro-7-nitro-2,1,3-benzoxadiazole (NBD-F) as the derivatization reagent. The biogenic amines were derivatized by NBD-F with 50 mmol/L borate buffer solution (pH 8.0) at 75℃ for 25 min. The obtained derivatives of biogenic amines were separated on a packed C18 capillary column with a mobile phase consisting of acetonitrile-ammonium acetate (20 mmol/L, pH 8.0) (75:25, v/v) and the flow rate of 0.03 mL/min. A supplementary pressure of 6.9 MPa and a separation voltage of -8 kV were applied. The limits of detection (LODs, S/N=3) were 0.1-1.0 μg/L, with spiked recoveries of 78.3%-113.9%. The method could be applied to detect biogenic amines in processed and fermented foods. Statistical comparison of the results with those of the reference HPLC method showed good agreement. It reveals some advantages on the sensitivity and analysis speed, which are significant to trace residue analysis of biogenic amines in foods.

Key words:capillary electrochromatography (CEC),laser induced fluorescence (LIF),derivatization,biogenic amines,foods

ReleaseDate:2017-03-21 16:31:28



[1] Maroulis M, Monemvasios I, Vardaka E, et al. J Chromatogr B, 2008, 876: 245

[2] Wei F S, Xu X L, Zhou G H, et al. Meat Sci, 2009, 81(3): 451

[3] Sun Y N, Zhang N, Wang C L, et al. Chinese Journal of Analytical Chemistry, 2014, 42(2): 273 孙艳妮, 张宁, 王翠玲, 等. 分析化学, 2014, 42(2): 273

[4] Ramos R M, Valente I M, Rodrigues J A. Talanta, 2014, 124(2): 146

[5] Vitali L, Valese A C, Azevedo M S, et al. Talanta, 2013, 106(12): 181

[6] Tang W R, Ge S L, Gao F, et al. Electrophoresis, 2013, 34(4): 2041

[7] Zhang N, Wang H, Zhang Z X, et al. Talanta, 2008, 76(4): 791

[8] Tao Z H, Sato M, Han Y L, et al. Food Control, 2011, 22(8): 1154

[9] Muscarella M, Magro S L, Campaniello M, et al. Food Control, 2013, 31(1): 211

[10] Bilgin B, Genccelep H. Food Sci Biotechnol, 2015, 24(5): 1907

[11] Palermo C, Muscarella M, Nardiello D, et al. Anal Bioanal Chem, 2013, 405(2): 1015

[12] Wu Y H, Zhou S, Xu D M. Chinese Journal of Chromatography, 2013, 31(2): 111 吴云辉, 周爽, 徐敦明. 色谱, 2013, 31(2): 111

[13] Almeida C, Fernandes J O, Cunha S C. Food Control, 2012, 25(1): 380

[14] Redruello B, Ladero V, del Rio B, et al. Food Chem, 2017, 217(15): 117

[15] He Y R, Zhao X E, Wang R J, et al. J Agric Food Chem, 2016, 64(41): 8225

[16] Mohammed G I, Bashammakh A S, Alsibaai A A, et al. TrAC-Trends Anal Chem, 2016, 78: 84

[17] GB/T 5009. 208-2008

[18] Weng Z Y, Xue Y, Shi W J, et al. Chinese Journal of Chromatography, 2016, 34(5): 467 翁中亚, 薛芸, 施文君, 等. 色谱, 2016, 34(5): 467

[19] Wu Y M, Wu Q Z, Wang X C, et al. Chinese Journal of Chromatography, 2010, 28(3): 247 吴翊民, 吴庆政, 王晓春, 等. 色谱, 2010, 28(3): 247

[20] Zhu H P, Yang S S, Zhang Y, et al. Anal Methods, 2016, 8: 3747

[21] Liu F, Gao F Y, Tang T, et al. Chinese Journal of Chromatography, 2013, 31(11): 1112 刘翻, 高方圆, 唐涛, 等. 色谱, 2013, 31(11): 1112

[22] Li T, Xie H Y, Fu Z F. Anal Chim Acta, 2012, 719(16): 82

[23] Kim J H, Shin I S, Lee Y K, et al. Public Health Res Perspect, 2011, 2(2): 127

[24] Zhang L Y, Tang X C, Sun M X. J Chromatogr B, 2005, 820(2): 211

[25] Tseng H M, Li Y, Barrett D A. Anal Bioanal Chem, 2007, 388(2): 433

[26] Wu Y M, Lin J, Wu Q Z, et al. J Pharm Biomed Anal, 2010, 53: 1324

[27] Krizek M, Pelikanova T. J Chromatogr A, 1998, 815(2): 243

[28] Wang Y Q, Ye D Q, Zhu B Q, et al. Food Chem, 2014, 163(15): 6

[29] Simo C, Moreno-Arribas M V, Cifuentes A. J Chromatogr A, 2008, 1195(1/2): 150

[30] Gosetti F, Mazzucco E, Gennaro M C, et al. Anal Bioanal Chem, 2013, 405(2): 907