Micellar extraction of biogenic amines from friut juices. Their determination by HPLC with fluorimetric detection

RETA, MARIO

Estocolmo

Congreso; 29th International Symposium on High Performance Liquid Phase Separations and Related Techniques; 2005

Biogenic amines (BAs) are degradation products of amino acids formed during normal metabolic processes in all living organisms [1]. Their toxic and carcinogenic effects are well known and their concentration is employed as an indicator of  preservation quality in food and beverages [2,3]. Quantification of them is still an actual problem in food security due to the low concentration levels they are present and to the matrix effects.             Several methods have been employed to determine BAs in food. HPLC is the most common [4]. Since these compounds lack of chromophores which allow their detection at trace levels, they must be derivatized with absorbent or fluorescent compounds (pre or post-column techniques). In order to improve the detection levels, the surfactant Triton X-114 through the “cloud point”extraction technique has been used recently [5].             In this work solution of the surfactant bis(2-ethylhexyl) sodium sulphosuccinate (AOT) in heptane has been used to extract and preconcentrate BAs to improve the detection levels. Dansyl chloride has been used as derivatizing agent. Results obtained by derivatizing the BAs before and after extraction have been compared. The derivatives have been separated by using a typical ODS column, a methanol-water gradient and fluorimetric detection.