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

doi:10.3724/SP.J.1123.2016.10031

Abstract

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

CLC Number:

O658

ZHANG Bingyu, CAI Xiaorong, YIN Yanyan, LI Xinuo, LÜ Haixia, WU Xiaoping. Analysis of biogenic amines in foods by capillary electrochromatography coupled with laser induced fluorescence detection[J]. Chinese Journal of Chromatography, 2017, 35(3): 344-350.

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