Determination of biogenic amines by capillary electrophoresis

被引：123
|
作者：
Kovács, A
Simon-Sarkadi, L
Ganzler, K [1 ]
机构：
[1] Gedeon Richter Ltd, Formulat R&D, H-1103 Budapest, Hungary
[2] Tech Univ Budapest, Dept Biochem & Food Technol, H-1521 Budapest, Hungary
来源：
JOURNAL OF CHROMATOGRAPHY A | 1999年 / 836卷 / 02期
关键词：
food analysis; wine; buffer composition; biogenic amines; aminoquinolyl-N-hydroxysuccinimidyl carbamate; histamine; tyramine;
D O I：
10.1016/S0021-9673(98)00912-1
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A method far determining biogenic amines in food using micellar electrokinetic capillary chromatography has been developed. Derivatization of the amines was performed with AccQ (6-aminoquinolyl-N-hydroxysuccinimidyl carbamate; Waters, Milford, MA, USA) reagent. The influence of buffer composition on the separation (including pH, SDS concentration and various additives) was investigated. The separation of seven biogenic amines (histamine, tyramine, tryptamine, spermine, spermidine, cadaverine acid putrescine) could be achieved within 25-30 min with good repeatability. The biogenic amine profiles in three different food samples (wine, salami and chive) were determined and quantitated. (C) 1999 Published by Elsevier Science B.V. All rights reserved.
引用
收藏
页码：305 / 313
页数：9
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