HPLC evaluation of biogenic amines in foods. An analysis of different methods of sample preparation in relation to food characteristics

Biogenic amines are compounds formed by amino acid decarboxylation in fermented foods. Most of the methods for amine determination involve acid extraction followed by a liquid-liquid purification step. The different parameters which can influence amine recoveries are considered; experience with different foods such as cheese, fish and meat preserves are reported and for each of them the optimized analytical procedure is described. Data concerning recovery and repeatability of the method are also reported and the various factors that influence amine extraction are discussed. The possibility of applying direct derivatization without any other purification step is also considered