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Journal of Food Composition and Analysis

dc.contributor.authorPawul, Marzena
dc.contributor.authorKiljanek, Tomasz
dc.contributor.authorOsek, Jacek
dc.description.abstractBiogenic amines (BAs) are nitrogen compounds formed during decarboxylation of amino acids with the participationof bacteria. A method based on high-performance liquid chromatography with diode array detector(HPLC–DAD) for the determination of eight biogenic amines in ripened meat products was developed andvalidated. Biogenic amines were extracted with 0.1 M hydrochloric acid and pre-column derivatized with dansylchloride at 60 ◦C for 15 min, extracted with toluene, and dried under a stream of nitrogen. After reconstitution inacetonitrile, the extract was subjected to clean-up by dispersive solid-phase extraction (dSPE) using Z-Sep+sorbent. The method was validated with the BAs at three concentration levels: 50, 100 and 200 mg/kg. The limitof detection (LOD) ranged from 1.51 to 2.20 mg/kg, and limit of quantification (LOQ) was between 5.08 and7.34 mg/kg. The obtained correlation coefficients (R2) ranged from 0.9997 to 0.9999 for all BAs. The precision(RSDr) values were < 20% and the recovery values for all amines were in the satisfactory range of 70–120% Thedeveloped method was applied to the analysis of 39 ripened meat products samples as retailed in Poland.
dc.publisherElsevier Science
dc.subjectripened meat products
dc.subjectfermented sausages
dc.subjectbiogenic amines
dc.subjectdry-cured meat
dc.subjectdSPE clean-up
dc.subjectfood analysis
dc.titleA high-performance liquid chromatography with dSPE clean-up method for determination of biogenic amines in ripened meat products
dcterms.bibliographicCitation2023 Vol. 123, 105571
dcterms.titleJournal of Food Composition and Analysis

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