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. 1993 Sep;197(3):230-2.
doi: 10.1007/BF01185276.

Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC

B Straub  1 , M Schollenberger, M Kicherer, B Luckas, W P Hammes
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Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC

B Straub et al. Z Lebensm Unters Forsch. 1993 Sep.

Abstract

A convenient method is described for the analysis of biogenic amines (BA) by means of reversed-phase-HPLC. The method is characterized by multi-channel UV detection (diodearray), subsequent post-column derivatization with o-phthaldialdehyde and 3-mercaptopropionic acid, and fluorescence detection. For the analysis of meat products and especially fermented sausages an optimized perchloric acid extraction process was introduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113% with a detection limit for amines of 0.5 mg/kg.

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