Chromatographic Determination of Biogenic Amines and Polyamines in Ripening Cheeses

Authors

  • T. Komprda Department of Food Technology, Mendel University, Brno
  • V. Dohnal Department of Chemistry, University of Hradec Králové, Hradec Králové
  • O. Cwiková Department of Food Technology, Mendel University, Brno

Keywords:

tyramine, histamine, polyamines, liquid chromatography, ripening cheeses

Abstract

The objective of the study was to standardize determination of biogenic amines (BA) and polyamines (PA) in ripening cheeses by LC after their extraction with aqueous HCl and derivatization with dansyl chloride, and to verify the method using the cheeses with expected high contents of BA and PA. The central and edge parts of twenty-week-old Edam cheeses from two sources, with two fat contents and using two starter cultures were analyzed. The limits of detection and recoveries ranged from 0.008 to 0.0013 mg kg–1 and from 84 % to 96 %, respectively. Total amines (BA+PA) in the cheeses ranged from 60 to 709 mg kg–1.

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Published

2014-12-15

How to Cite

Komprda, T., Dohnal, V., & Cwiková, O. (2014). Chromatographic Determination of Biogenic Amines and Polyamines in Ripening Cheeses. Chemické Listy, 108(12), 1140–1144. Retrieved from http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/423

Issue

Vol. 108 No. 12 (2014)

Section

Articles