Title: Dabsyl derivatization as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography
Authors: De Mey, Eveline ×
Drabik-Markiewicz, Gabriela
De Maere, Hannelore
Peeters, Christine
Derdelinckx, Guy
Paelinck, Hubert
Kowalska, Teresa #
Issue Date: 15-Feb-2012
Publisher: Applied Science Publishers
Series Title: Food Chemistry vol:130 issue:4 pages:1017-1023
Abstract: The commonly applied HPLC method to determine biogenic amines in dry fermented meat after dansylation was compared with an alternative dabsylation procedure. The use of dabsyl chloride at 70 C resulted in a 25-min reduction of the derivatisation time, in comparison with the dansylation at 40 C.
Furthermore, the use of irritating ammonia to remove the excess of dansyl chloride can be avoided. Introduction
of the SPE cleaning procedure on the C18 cartridge resulted in a reliable and sensitive method of biogenic amines determination in a complex protein–fat matrix, which is typical of dry fermented sausages.
The biogenic amines tryptamine (TRYP), phenethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), serotonin (SER), tyramine (TYR), and the natural polyamines spermidine (SPD) and spermine (SPM), were separated by means of gradient HPLC, using the two coupled C18 Chromolith reversed phase column.
ISSN: 0308-8146
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Surface Chemistry and Catalysis
Science, Engineering and Technology Group, Technology Campuses Ghent and Aalst - miscellaneous
Centre for Food and Microbial Technology
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
Division M3-BIORES: Measure, Model & Manage Bioresponses (-)
Technologiecluster Bioengineering Technologie
× corresponding author
# (joint) last author

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