Determination of Biogenic Amines in Cheese by On-line Solid Phase Extraction Coupled with Capillary High Performance Liquid Chromatography

An on-line solid phase extraction coupled to capillary HPLC method was established for the simultaneous determination of fifteen kinds of biologic amines in cheese. The biogenic amines were concentrated using the solid phase extraction column and transferred by the six-way valve to analytical column for separation and detection. The separation conditions, including gradient elution, pH, flow rate and column temperature on capillary HPLC, composition of on-line SPE mobile phase, pH of the sample solution and switching time of six-way switching valve were optimized. Optimum on-line SPE conditions including 5% of the acetonitrile-water as mobile phase for SPE column, pH 11 of the sample solution and 3 min of valve switching time were chosen in this method. The linear ranges of standard curve for fifteen biogenic amines were 0.25–50.0 mg L−1; LOD was within the range of 0.05–0.25 mg L−1 and LOQ was in the range of 0.15–0.80 mg L−1. In the spike and recovery study, four types of cheese were investigated. The recoveries for fifteen biogenic amines on four kinds of cheese ranged were from 79.6% to 118.7% except methylamine, ethylamine, 3-methylbutanamine and 5-hydroxytryptamine; with RSDs from 0.3% to 14.9%, except 3-methylbutanamine and 5-hydroxytryptamine. The method is accurate and reliable for detecting biogenic amines in cheese.

Graphical AbstractAn on-line solid phase extraction coupled to capillary HPLC method was established for the simultaneous determination of fifteen kinds of biologic amines in cheese. The biogenic amines were concentrated using a solid phase extraction column and transferred by a six–way valve to analytical column for the further separation and detection. This method is accurate and reliable, and can be used for detecting biogenic amines in cheese.Figure optionsDownload as PowerPoint slide