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Determination of Biogenic Amines in Cheese Using Simultaneous Derivatization and Microextraction Method Followed by Gas Chromatography–Mass Spectrometry

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Abstract

Microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry as a sensitive and efficient method was applied to extract and determine four biogenic amines (BAs) in Iranian Lighvan cheese samples. Carrez solutions were used for the sedimentation of proteins. Effective factors on the performance of microextraction were studied and optimized. The proposed method showed good linear ranges from 5 to 500 ng mL−1, with the coefficients of determination higher than 0.9929. Average recoveries were between 97 and 103%. Limits of detection for all analyzed BAs ranged from 5.9 to 14.0 ng g−1, and limits of quantitation ranged between 19.7 and 46.2 ng g−1. Compared with previous methods, the proposed method is simple, fast, accurate, and precise and gives low detection limits for investigating trace amounts of BAs in Iranian Lighvan cheese samples. The levels of four BAs were determined in five Lighvan cheese samples. Cadaverine was found as prevailing amine in the cheese samples. Putrescine, tyramine, and histamine were present at the second, third, and fourth highest levels, respectively.

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Acknowledgements

The authors gratefully acknowledge the financial support of the National Nutrition and Food Technology Research Institute of Iran in conducting this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

    Mansoureh Mohammadi, Marzieh Kamankesh, Zahra Hadian, Amir Mohammad Mortazavian & Abdorreza Mohammadi

  2. Research Laboratory of Spectroscopy and Micro and Nano Extraction, Department of Chemistry, Iran University of Science and Technology, Tehran, Iran

    Marzieh Kamankesh

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  1. Mansoureh Mohammadi
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  2. Marzieh Kamankesh
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  3. Zahra Hadian
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  5. Abdorreza Mohammadi
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Correspondence to Abdorreza Mohammadi.

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Conflict of interest

Mansoureh Mohammadi, Marzieh Kamankesh and Amir Mohammad Mortazavian declare that they have no conflict of interest. Abdorreza Mohammadi has received research grants from National Nutrition and Food Technology Research Institute.

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Mohammadi, M., Kamankesh, M., Hadian, Z. et al. Determination of Biogenic Amines in Cheese Using Simultaneous Derivatization and Microextraction Method Followed by Gas Chromatography–Mass Spectrometry. Chromatographia 80, 119–126 (2017). https://doi.org/10.1007/s10337-016-3217-7

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  • DOI: https://doi.org/10.1007/s10337-016-3217-7

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