Surfactant mediated extractions of biogenic amines in alcohol beverages. Analysis by HPLC with fluorescent detection

L. ROMERO; M. RETA

Florianópolis

Congreso; XII Congreso Latinoamericano de Cromatografía y Técnicas Afines; 2008

Biogenic amines are degradation products of amino acids formed during normal metabolic processes in all living organisms. Their toxic and carcinogenic effects are well known and the concentration level is used as an indicator of the preservation quality of foods and beverages. Thus, the detection and quantification of biogenic amines is an important issue in food security. In this work we used the surfactant sodium bis-[2-ethylhexyl] sulfosuccinate (AOT) with the “phase transfer” extraction technique and the surfactant Triton X-114 with the “cloud point” extraction technique to extract and preconcentrate biogenic amines present in different wine and beer samples. In order to improve the extraction efficiency and detection, we derivatized the amines with the fluorescent reagent dansyl chloride. We fully optimized the derivatization reaction by considering different pHs, reaction temperatures, reaction times and ionic strengths. We also optimized the “cloud point” extraction conditions (surfactant concentration, temperature, extraction time). For the “phase transfer” experiments we used the optimized conditions found in a previous work. The following biogenic amines were analyzed: histamine, putrescine, cadaverine, spermidine, spermine, tyramine, phenylethylamine and tryptamine. Quantification was performed by using an internal standard which is completely extracted to the surfactant phases. Matrix effects were studied by comparing the calibration curves with and without sample matrix. Finally, comparison between the two extraction methodologies (extraction times and efficiencies, interferences, detection limits) was achieved.