Determination of Biogenic Amines in Six Fish Products by High Performance Liquid Chromatography
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Abstract:
A method of high performance liquid chromatography (HPLC) was established for simultaneous determination of eight biogenic amines in six fish products including putrescine, cadaverine, spermine, spermidine, tyramine, phenethylamine, histamine and tryptamine for different types of fish products. This method was used to determine the content of biogenic amines in dry products, fried products, baking products, fermentation products, mixed products and extraction products. The results showed that no biogenic amines were detected in extraction products of fish oil. The highest content of biogenic amines in other five products was fermentation products (73.42~70.59 mg/kg) and mixed massage products (55.48~49.88 mg/kg), followed by fried products (17.72~14.32 mg/kg), and relatively low content in dried fish (5.28~5.17 mg/kg) and baking products (4.75~4.69 mg/kg). In addition, cadaverine, histamine, spermine and spermine were the common biogenic amines in five types of fish products besides extraction product, and cadaverine was the most variable and most obvious impact of monomer biogenic amine in all fish products. Consequently, detecting the content of cadaverine in products was helpful to monitor and evaluate the quality of the dried fish products.
