کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1213105 1494109 2013 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses
چکیده انگلیسی

A new UHPLC method for the simultaneous determination of amino acids and biogenic amines in a single run, and its first application to profile ripened acid-curd cheeses was presented. After pre-column derivatization with 6-aminoquinolyl-N-hydroxy succinimidyl carbamate (AQC), 23 amino acids and 15 amines were separated in 9 min only (12 min total run time), and eluates monitored using their UV response at 249 nm. Limits of detection (0.05–0.29 mg/100 g) and quantification (0.16–0.97 mg/100 g), repeatability for sample preparation (1.0–6.1% RSD) and method recoveries (83–120%) were found suitable for cheese analysis. In total, 47 acid-curd cheeses classified into sub-groups like cooked, Quargel-type or grey cheeses were analyzed for their free amino acid and amine (histamine, tyramine, putrescine, cadaverine, and tryptamine) contents, which (as expected) were highlighted by a great variability. Total free amino acid levels ranged between less than 100 and more than 4000 mg/100 g (median 567 mg/100 g), implying that for some cheeses less or not ripened/fresh quark was used for production or, in contrast, a higher degree of proteolysis had occurred. For the sum of biogenic amines, median concentration was determined at 7.0 mg/100 g, while only 5% of all cheeses had levels higher than 161.9 mg/100 g. Thus, the obtained results suggest quite acceptable biogenic amine levels for (mostly underrated) ripened acid-curd cheeses, although partly exceptional high concentrations (>250 mg/100 g) were indeed observed in individual samples.


► A new UHPLC application for food analyses is proposed.
► Twenty-three amino acids and fifteen biogenic amines were separated in 9 min only.
► Various acid-curd cheeses were profiled for their free amino acid and biogenic amine levels.
► In general, overall biogenic amine contents were in an acceptable range.
► Particular samples showed biogenic amine amounts exceeding 100 mg/100 g.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Chromatography B - Volume 927, 15 May 2013, Pages 191–200
نویسندگان
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