Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

Abstract

A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg -1, with a limit of detection at 0.3mg.kg -1 and a limit of quantification at 0.9mg.kg -1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg -1 . In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat. Keywords: validation, chicken meat, bioactive amines, HPLC-UV RESUMO Um método de cromatografia líquida de alta eficiência (CLAE) para pesquisa de aminas bioativas em

Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach

“…This may be the Legend: DnsCldansyl chloride, LDR -IEC-CD -ion-exchange chromatography with conductivity detection, MSPD -matrix solid-phase dispersion. (Assis et al, 2016;Barbosa et al, 2018;Bilgin & Gençcelep, 2015;de Figueiredo et al, 2015;Dong & Xiao, 2017;Duflos et al, 2019;FAO/WHO, 2013;Li et al, 2016;Muscarella et al, 2005;Palermo et al, 2013;Self et al, 2011;Visciano, Schirone, Tofalo, & Suzzi, 2012). cause of the observed discrepancy since the wm and dm samples were analysed after frozen.…”

Biogenic Amines as Freshness Indicator in Halal and Non-Halal Slaughtered Chicken Meat Using Chromatographic Approach

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