Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection

Ishimaru, Mami; Muto, Yuma; Nakayama, Akari; Hatate, Hideo; Tanaka, Ryusuke

doi:10.1007/s12161-018-1349-0

Published: 05 September 2018

Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection

Mami Ishimaru¹,
Yuma Muto²,
Akari Nakayama²,
Hideo Hatate² &
Ryusuke Tanaka ORCID: orcid.org/0000-0003-4044-3474²

Food Analytical Methods volume 12, pages 166–175 (2019)Cite this article

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Abstract

In this study, we developed a column-switching high-performance liquid chromatography method with fluorescence detection for the simultaneous analysis of biogenic amines (BAs). This method uses an isocratic solution using acetonitrile with water as the mobile phase. Column-switching is achieved by using a switching valve with a set time program to change flow direction. Using this method, seven BAs (tryptamine, 2-phenylethylamine, putrescine, cadaverine, histamine, tyramine, and spermidine) could be separated and impurities eliminated. Using fluorescence detection, BAs could be identified with high sensitivity. We employed this method to determine the BA contents of fish (mackerel, tuna, and cod) and fermented food (a soybean product and cheese). Our results are in line with previous reports, yielded highly reproducible and quantitative results, and enabled the quick and simultaneous analysis of multiple BAs. Therefore, the method developed here may be useful for the continuous analysis of BAs in different samples to evaluate food quality.

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Funding

This work was supported by the Grant-in-Aid for JSPS Research Fellow Grant Number 17J01852.

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Authors and Affiliations

Department of Applied Biological Science, Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Gakuen-Kibanadai-nishi-1-1, Miyazaki, 889-2192, Japan
Mami Ishimaru
Department of Marine Biology and Environmental Sciences, Faculty of Agriculture, University of Miyazaki, Gakuen-Kibanadai-nishi-1-1, Miyazaki, 889-2192, Japan
Yuma Muto, Akari Nakayama, Hideo Hatate & Ryusuke Tanaka

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Mami Ishimaru
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Yuma Muto
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Akari Nakayama
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Hideo Hatate
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Ryusuke Tanaka
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Correspondence to Ryusuke Tanaka.

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Mami Ishimaru declares that she has no conflict of interest. Yuma Muto declares that he has no conflict of interest. Akari Nakayama declares that she has no conflict of interest. Hideo Hatate declares that he has no conflict of interest. Ryusuke Tanaka declares that he has no conflict of interest.

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Ishimaru, M., Muto, Y., Nakayama, A. et al. Determination of Biogenic Amines in Fish Meat and Fermented Foods Using Column-Switching High-Performance Liquid Chromatography with Fluorescence Detection. Food Anal. Methods 12, 166–175 (2019). https://doi.org/10.1007/s12161-018-1349-0

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Received: 12 May 2018
Accepted: 30 August 2018
Published: 05 September 2018
Issue Date: 15 January 2019
DOI: https://doi.org/10.1007/s12161-018-1349-0

Keywords

Biogenic amines
Column-switching HPLC
Fluorescence detection
Fish
Fermented food