The determination of biogenic amines in foodstuffs by cation chromatography
Biogenic amines such as histamine, cadaverine and putrescine can be
present in foodstuffs or be formed during their storage
by microbial decarboxylation of the corresponding amino
acids, mainly during fermentation processes. Elevated concentrations of
the above compounds also indicate bad hygienic conditions during
the fermentation process. Elevated concentrations of
biogenic amines can cause incompatibility reactions such
as headache, skin irritation or change in blood pressure. Limit
values have therefore been established, especially for histamine, which
have to be checked.
The determination by means of UV detection after
derivatization with dansyl chloride and separation on an RP column is a well-proven but very time-consuming method.
A simple alternative that does not require elaborate derivatization
is offered by ion chromatography with a cation exchange
column und indirect conductivity detection.
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