A review: Current analytical methods for the determination of biogenic amines in foods

Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in foods. Concentration of biogenic amines in fermented food products is affected by several factors in the manufacturing process, including hygienic of raw materials, microbial composition, fermentation condition, and the duration of fermentation. Intake of low amount of biogenic amines normally does not have harmful effect on human health. However, when their amount in food is too high and detoxification ability is inhibited or disturbed, biogenic amines could cause problem. To control concentration of BAs in food, decarboxylase activity for amino acids can be regulated. Levels of BAs can be reduced by several methods such as packaging, additives, hydrostatic pressure, irradiation, pasteurization, smoking, starter culture, oxidizing formed biogenic amine, and temperature. The objective of this review paper was to collect, summarize, and discuss necessary information or useful data based on previous studies in terms of BAs in various foods.

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Biogenic amines in foods

Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines

Determination of biogenic amines in wines by HPLC with precolumn dansylation and fluorimetric detection

Determination of biogenic amines as dansyl derivatives in alcoholic beverages by high-performance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography-atmospheric pressure chemical ionization mass spectrometry

Determination of biogenic amines in wines by high-performance liquid chromatography with on-column fluorescence derivatization

This paper describes a method for determining the most important biogenic amines in wines. It uses reversed phase high performance liquid chromatography (RP-HPLC) with gradient elution and fiuorimetric detection, performed on the amines after automatic precolumn derivatization with 6-aminoquinolyl-n-hydroxysuccinimidyl carbamate (AQC). Solid phase extraction (SPE) with strong cation exchanger (SCX) cartridges was used prior to derivatization to improve the selectivity and to reduce the detection limits (LOD) of the method. The overall method was used to determine the aforementioned amines in red wines from the Tarragona region.

Solid phase extraction of biogenic amines from wine before chromatographic analysis of their AQC derivatives

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Determination of biogenic amines in wines by high-performance liquid chromatography with on-column fluorescence derivatization

Solid phase extraction of biogenic amines from wine before chromatographic analysis of their AQC derivatives