Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their production.
biogenic amines
cephalopods
dansyl chloride
high‐performance liquid chromatography
pre‐column derivatization
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
29 Mar 2024
29 Mar 2024
Historique:
revised:
24
12
2023
received:
13
10
2023
accepted:
31
12
2023
medline:
29
3
2024
pubmed:
29
3
2024
entrez:
29
3
2024
Statut:
aheadofprint
Résumé
The accurate detection of biogenic amines (BAs) is an important means of ensuring the quality and safety of cephalopod seafood products. In this study, the pre-column derivatization of high-performance liquid chromatography (HPLC) was optimized using dansyl chloride (Dns-Cl) to detect BAs in octopus, cuttlefish, and squid. The reasons for the formation of BAs were investigated by assessing their decarboxylase activity and the rates of decomposition. The findings demonstrated that using Dns-Cl to optimize pre-column derivatization enabled the separation of nine different BAs. The detection limits ranged from 0.07 to 0.25 mg/L, and the results exhibited a high level of linearity (R
Identifiants
pubmed: 38551034
doi: 10.1111/1750-3841.16940
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Science and Technology Major Project of Guangxi
ID : AB21220048
Organisme : Science and Technology Major Project of Guangxi
ID : AB20297006
Organisme : The Guangxi key research and development
ID : AB21196020
Organisme : The Open Research Project of Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture
ID : GXKEYLA2022-04
Informations de copyright
© 2024 Institute of Food Technologists.
Références
Agostino, B. D., Advenier, C., de Palma, R., Gallelli, L., Marrocco, G., Abbate, G. F., & Rossi, F. (2022). The involvement of Sensory neuropeptides in airway hyper‐responsiveness in rabbits sensitized and challenged to Parietaria judaca. Clinical and Experimental Allerg, 32, 472–479.
Angulo, M. F., Flores, M., Aranda, M., & Henriquez‐Aedo, K. (2020). Fast and selective method for biogenic amines determination in wines and beers by ultra high‐performance liquid chromatography. Food Chemistry, 309, 125689. https://doi.org/10.1016/j.foodchem.2019.125689
Arulkumar, A., Paramithiotis, S., & Paramasivam, S. (2023). Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries, 8, 431–450. https://doi.org/10.1016/j.aaf.2021.02.001
Casal, S., Oliveira, M. B. P. P., & Ferreira, M. A. (2002). Determination of biogenic amines in coffee by an optimized liquid chromatographic method. Journal of Liquid Chromatography & Related Technologies, 25(16), 2535–2549. https://doi.org/10.1081/JLC‐120014273
Chong, C. Y., Bakar, A., Rahman, R. A., Bakar, J., & Zaman, M. Z. (2014). Biogenic amines, amino acids and microflora changes in Indian mackerel (Rastrellinger kanagurta) stored at ambient (25‐29 A degrees C) and ice temperature (0 A degrees C). Journal of Food Science and Technology, 51(6), 1118–1125. https://doi.org/10.1007/s13197‐012‐0621‐3
Dadáková, E., Křížek, M., & Pelikánová, T. (2009). Determination of biogenic amines in foods using ultra‐performance liquid chromatography (UPLC). Food Chemistry, 116(1), 365–370. https://doi.org/10.1016/j.foodchem.2009.02.018
Daniel, D., Dos Santos, V. B., Vidal, D. T., & do Lago, C. L. (2015). Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry. Journal of Chromatography A, 1416, 121–128. https://doi.org/10.1016/j.chroma.2015.08.065
Erdag, D., Merhan, O., & Yildiz, B. (2018). Biochemical and pharmacological properties of biogenic amines. Biogenic Amines, 8, 1–14. https://doi.org/10.5772/intechopen.81569
Food and Drug Administration (FDA). (2019). Fish and fishery products. Hazards and controls guidance (4th ed.). Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Office of Food Safety. www.FDA.gov/Seafood
Food Safety and Standards Authority of India (FSSAI). (2016). Histamine in fish and fishery products contaminants, toxins and residues. Food Safety and Standards Authority of India. https://fssai.gov.in/hi/all‐whatnew.php?pages=61
Food Standards Australia New Zealand (FSANZ). (2016). Imported food risk statement. Fish and fish products from the families specified and histamine. Food Standards Australia New Zealand. https://www.foodstandards.gov.au/consumer/Pages/default.aspx
Gao, F., Grant, E., & Lu, X. (2015). Determination of histamine in canned tuna by molecularly imprinted polymers‐surface enhanced Raman spectroscopy. Analytica Chimica Acta, 901, 68–75. https://doi.org/10.1016/j.aca.2015.10.025
Hu, Y., Huang, Z., Li, J., & Yang, H. (2012). Concentrations of biogenic amines in fish, squid and octopus and their changes during storage. Food Chemistry, 135(4), 2604–2611. https://doi.org/10.1016/j.foodchem.2012.06.121
Jiang, W., Xu, Y., Li, C., Dong, X., & Wang, D. (2013). Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce. Food Additives & Contaminants: Part B, 7(1), 25–29. https://doi.org/10.1080/19393210.2013.831488
Kim, M. K., Mah, J. H., & Hwang, H. J. (2009). Biogenic amine formation and bacterial contribution in fish, squid and shellfish. Food Chemistry, 116(1), 87–95. https://doi.org/10.1016/j.foodchem.2009.02.010
Kirschbaum, J., Rebscher, K., & Brückner, H. (2000). Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5‐dinitrobenzoyl chloride. Journal of Chromatography A, 881, 517–530. https://doi.org/10.1016/s0021‐9673(00)00257‐0
Lakshmanan, R., Jeya Shakila, R., & Jeyasekaran, G. (2002). Survival of amine forming bacteria during the ice storage of fish and shrimp. Food Microbiology, 19(6), 617–625. https://doi.org/10.1006/yfmic.481
Molognoni, L., Daguer, H., de Sá Ploêncio, L. A., & Lindner, J. D. D. (2018). A multi‐purpose tool for food inspection: Simultaneous determination of various classes of preservatives and biogenic amines in meat and fish products by LC–MS. Talanta, 178, 1053–1066. https://doi.org/10.1016/j.talanta.2017.08.081
National Health Commission of the People's Republic of China. (2015) National standards for food safety: Fresh and frozen animal aquatic products [GB 2733‐2015]. National Health Commission of the People's Republic of China.
Nemati, M., Farajzadeh, M. A., Mohebbi, A., Sehatkhah, M. R., & Mogaddam, M. R. A. (2020). Simultaneous application of deep eutectic solvent as extraction solvent and ion‐pair agent in liquid phase microextraction for the extraction of biogenic amines from tuna fish samples. Microchemical Journal, 159, 105496. https://doi.org/10.1016/j.microc.2020.105496
Ngapo, T. M., & Vachon, L. (2017). Biogenic amine concentrations and evolution in “chilled” Canadian pork for the Japanese market. Food Chemistry, 233, 500–506. https://doi.org/10.1016/0963‐9969(94)90097‐3
Novella‐Rodríguez, S., Veciana‐Nogués, M. T., Roig‐Sagués, A. X., Trujillo‐Mesa, A. J., & Vidal‐Carou, M. C. (2004). Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk. Journal of Dairy Research, 71(2), 245–252. https://doi.org/10.1017/s0022029904000147
Papageorgiou, M., Lambropoulou, D., Morrison, C., Namieśnik, J., & Płotka‐Wasylka, J. (2018). Direct solid phase microextraction combined with gas chromatography–mass spectrometry for the determination of biogenic amines in wine. Talanta, 183, 276–282. https://doi.org/10.1016/j.talanta.2018.02.006
Parente, E., Martuscelli, M., Gardini, F., Grieco, S., Crudele, M. A., & Suzzi, G. (2001). Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy. Journal of Applied Microbiology, 90(6), 882–891. https://10.1046/j.1365‐2672.2001.01322.x
Park, J. S., Lee, C. H., Kwon, E. Y., Lee, H. J., Kim, J. Y., & Kim, S. H. (2010). Monitoring the contents of biogenic amines in fish and fish products consumed in Korea. Food Control, 21(9), 1219–1226. https://doi.org/10.1016/j.foodcont.2010.02.001
Pataca, J. K., Porto‐Figueira, P., Pereira, J. A., Caldeira, H., & Câmara, J. S. (2021). Profiling the occurrence of biogenic amines in different types of tuna samples using an improved analytical approach. LWT—Food Science and Technology, 139, 110804. https://doi.org/10.1016/j.lwt.2020.110804
Romano, A., Klebanowski, H., La Guerche, S., Beneduce, L., Spano, G., Murat, M. L., & Lucas, P. (2012). Determination of biogenic amines in wine by thin‐layer chromatography/densitometry. Food Chemistry, 135(3), 1392–1396. https://doi.org/10.1016/j.foodchem.2012.06.022
Rosenberg, R. M., Herreid, R. M., Piazza, G. J., & O'Leary, M. H. (1989). Indicator assay for amino acid decarboxylases. Analytical Biochemistry, 181(1), 59–65. https://doi.org/10.1016/0003‐2697(89)90393‐X
Santos, M. S. (1996). Biogenic amines: Their importance in foods. International Journal of Food Microbiology, 29(2–3), 213–231. https://doi.org/10.1016/0168‐1605(95)00032‐1
Smith, T. A. (1981). Amines in food. Food Chemistry, 6(3), 169–200. https://doi.org/10.1016/0308‐8146(81)90008‐X
Stein, H. H., & Kil, D. Y. (2006). Reduced use of antibiotic growth promoters in diets fed to weanling pigs: Dietary tools, part 2. Animal Biotechnology, 17(2), 217–231. https://doi.org/10.1080/10495390600957191
Stratton, J. E., Hutkins, R. W., & Taylor, S. L. (1991). Biogenic amines in cheese and other fermented foods: A review. Journal of Food Protection, 54(6), 460–470. https://doi.org/10.4315/0362‐028X‐54.6.460
Valese, A. C., Molognoni, L., de Souza, N. C., de Sá Ploêncio, L. A., Costa, A. C. O., Barreto, F., & Daguer, H. (2017). Development, validation and different approaches for the measurement uncertainty of a multi‐class veterinary drugs residues LC–MS method for feeds. Journal of Chromatography B, 1053, 48–59. https://doi.org/10.1016/j.jchromb.2017.03.026
Wojnowski, W., Namie´snik, J., & Płotka‐Wasylka, J. (2019). Dispersive liquid–liquid microextraction combined with gas chromatography–mass spectrometry for in situ determination of biogenic amines in meat: Estimation of meat's freshness. Microchemical Journal, 14, 130–138. https://doi.org/10.1016/j.microc.2018.10.034
Wu, Y., Cai, X., & Jiang, S. (2020). Simultaneous identification and determination of biogenic amines in Pueraria lobata by ultra‐high performance liquid chromatography. SN Applied Sciences, 2(10), 1–8. https://doi.org/10.1007/s42452‐020‐03404‐8
Yang, J., Ding, X., Qin, Y., & Zeng, Y. (2014). Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd. Journal of Agricultural and Food Chemistry, 62(31), 7947–7954. https://doi.org/10.1021/jf501772s