A review of the liquid chromatographic methods for the determination of biogenic amines in foods


Onal A., Tekkeli S. E. K. , Onal C.

FOOD CHEMISTRY, cilt.138, ss.509-515, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 138 Konu: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodchem.2012.10.056
  • Dergi Adı: FOOD CHEMISTRY
  • Sayfa Sayıları: ss.509-515

Özet

Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present. (C) 2012 Elsevier Ltd. All rights reserved.