A new method for the determination of biogenic amines in cheese by LC with evaporative light scattering detector

作者：Restuccia Donatella^*; Spizzirri U Gianfranco; Puoci Francesco; Cirillo Giuseppe; Curcio Manuela; Parisi Ortensia I; Iemma Francesca; Picci Nevio

来源：Talanta, 2011, 85(1): 363-369.

DOI：10.1016/j.talanta.2011.03.080

• Biogenic amines
• Evaporative light scattering detector
• Cheese
• Food safety
• Food quality

This paper presents a new LC method with evaporative light scattering detection (ELSD), for the separation and determination of the biogenic amines (histamine, spermidine, spermine, tyramine, putrescine and beta-phenylethylamine) which are commonly present in cheese, as their presence and relative amounts give useful information about freshness, level of maturing, quality of storage and cheese authentication. The LC-ELSD method is validated by comparison of the results with those obtained through LC-UV determination, based on a pre-column dansyl chloride derivatisation step. The obtained data demonstrate that both methods can be interchangeably used for biogenic amines determination in cheese. The new LC-ELSD method shows good precision and permits to achieve, for standard solutions, limit of detection (LOD) values ranging from 1.4 to 3.6 mg L-1 and limit of quantitation (LOQ) values ranging from 3.6 to 9.3 mg L-1. The whole methodology, comprehensive of the homogenization-extraction process and LC-ELSD analysis, has been applied in the analysis of a typical Calabria (Southern Italy) POD cheese, known as Caciocavallo Silano. The most aboundant amine found was histamine, followed, in decreasing order, by tyramine, spermine, putrescine, beta-phenylethylamine and spermidine, for a total amount of 127 mg kg(-1). This value does not represent a possible risk for consumer health, according to the toxicity levels reported in literature and regarded as acceptable.

• 出版日期2011-7-15