Fast determination of biogenic amines in beverages by a core–shell particle column

New insights into the toxicological effects of dietary biogenic amines

Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine, tyramine and putrescine are the BA most commonly found at highest concentrations. The ingestion of food containing high BA concentrations leads to intoxication with symptoms depending on the BA and the amount consumed. Moreover, there is evidence of synergy between different BA, something of toxicological importance given that some foods accumulate different BA. This work reviews the BA toxic effects and examines recent discoveries regarding their synergy, cytotoxicity and genotoxicity. These advances in the toxicological consequences of ingesting BA contaminated foods support the need to regulate their presence in foods to preserve the consumer's health. However, more research efforts -focused on the establishment of risk assessments- are needed to reach a consensus in their limits in different food matrices.

Towards new fluorometric methodologies based on the in-situ generation of gold nanoclusters

In this manuscript a method for the fluorometric determination of tyramine is described. It is based on the direct reaction between Au(III) and tyramine in a phosphate buffer which produces fluorescent gold nanoclusters (AuNC) (λexc = 320 nm, λem = 410 nm) with a diameter of 1.50 ± 0.06 nm. The Au(III) and buffer solutions are mixed and after 140 s, tyramine solution is added; which produces a fast and stable fluorescence signal. The formation of AuNC is demonstrated by STEM and, more importantly, this reaction could be followed by Atomic Fluorescence Microscopy (AFM). The method allows the determination of tyramine in the range from 6.0x10-7 M (limit of quantification) up to 1.2x10-4 M; with a relative standard deviation (RSD) ranges from 1.8% to 4.4% depending on the tyramine concentration. The mechanism of AuNC formation involves the Au(III) reduction via the phenol group and the complexation with the amine group. Putrescine and cadaverine do not produce interference, meanwhile histamine causes a proportional decrease in the signal which can be overcome by the standard addition method. The method was applied to the determination of tyramine in a tuna and cheese samples and the results obtained are in statistical agreement with these obtained using a validated or standard method.

Update on Biogenic Amines in Fermented and Non-Fermented Beverages

The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines' production.

Determination of 6 biogenic amines in food using high-performance liquid chromatography-tandem mass spectrometry without derivatization

A rapid and simple method for the determination of 6 biogenic amines (BAs) in food was established on HPLC-MS /MS without derivatization. Samples were extracted with 5% perchloric acid and cleaned with n-hexane for lipid removal. The analytes were separated on Waters XBridge® HILIC (150 mm × 2.1 mm, 3.5 µm) and analyzed with multiple-reaction monitoring (MRM) mode after positive electrospray ionization on HPLC-MS/MS. Good linearity with high correlation coefficient was obtained between 10-1000 µg/L for cadaverine (CAD), putrescine (PUT), tyramine (TYR) and 2-phenylethylamine (2-PHE) and between 1-100 µg/L for histamine (HIS) and tryptamine (TRY), with the detection limits of the method ranging from 0.1 mg/kg for HIS and TRY, and 1.0 mg/kg for CAD, PUT, TYR and 2-PHE, which are under the residue limit of Chinese regulation. Spiking experiments demonstrated good recoveries between 70.2-114.6%, with relative standard deviations (RSDs) between 0.44-13.01%. This method was validated for BAs determination in liquor, fermented meat products, vegetable products, soybean products, dairy products, seafood and its derived products. These results promise high feasibility for BAs monitoring in various food with easy-to-operate and fast sample preparation process, stable analysis on HPLC-MS/MS without derivatization.

Direct minimally invasive enzymatic determination of tyramine in cheese using digital imaging

An enzymatic method for the direct (without pretreatment) minimally invasive tyramine determination in cheese is proposed. Colorimetric test strips containing tyramine oxidase (TAO), peroxidase and 3,3',5,5'-tetramethylbenzidine (Q-TAO), allow tyramine determination through the RGB chromatic coordinates of the observed blue colour (LOD = 2.6·10^-6 M, LOQ = 8.7·10^-6 M, RSD% (n = 5; 1.8·10^-4 M) = 3.2%). The strips are inserted in the sample for 2 min and then the RGB coordinates are measured using a smartphone. Previously, these Q-TAO strips have been also optimized for tyramine determination in cheese extract. To do that, a spectrophotometric method in solution for tyramine determination in cheese extracts has been developed, which included an in-depth study of the indicating reaction; this study has allowed to gain new information about the spectroscopic properties of different TMB species and, which it is more important, to detect cross-reactions between TAO and TMB species. A mathematical model has also been developed which relate the RGB signals obtained with the tyramine concentrations, the instrumental characteristics of the smartphone and the spectroscopic properties of the absorbing product of the enzymatic reaction.

Determination of 8 biogenic amines in aquatic products and their derived products by high-performance liquid chromatography-tandem mass spectrometry without derivatization

A method for the determination of 8 biogenic amines in aquatic products and their derived products was established by HPLC-MS/MS without derivatization. The samples were extracted by 5% perchloric acid solution. N-hexane was used to clean the extract. The analytes were separated by a column of ACQUITY UPLC HSS T3 (100 mm × 2.1 mm, 1.8 µm), and gradient eluted with a mixed solution of (0.5% formic acid) and acetonitrile. Good linearity was obtained with correlation coefficients (R²) >0.99. This method achieved higher sensitivity (from 0.1 mg/kg for tyramine, 2-phenylethylamine and tryptamine to 1.0 mg/kg for spermidine, spermine, cadaverin, histamine and putrescine). The average recoveries were demonstrated in the range of 70.9%-113.1%, with relative standard deviations (RSDs) from 0.33% to 10.81%. This method was suitable for the detection of BAs in aquatic products and their products.

A narrative review on biogenic amines in fermented fish and meat products

Biogenic amines (BAs) are organic nitrogenous compounds, formed mostly by decarboxylation of corresponding amino acids. BAs are responsible for several biological events. However, if the concentration of BAs reached the threshold level, it causes mild to serious health problems in human. The objective of this manuscript was to summarize the prevalence and prevention of Bas formation, detection methods and factors affecting the BAs formation in fermented fish and meat products. Meat sausages are the fermented meat product that contains high BAs. Fish sauces are reported to have high BAs compared to other fish products. Several chemosensors and chromatography methods are available to screen and detect BAs in foods. The prevention measures are vital to avoid toxic outbreaks. The use of starter culture, application of physical factors, control of environmental factors, and use of polyphenols could prevent or diminish the formation of BAs in fermented foods. The literature survey warrants that the development of potent starter with desirable characters, maintenance of hygienic food production and regular monitoring of commercial products are necessary to ensure the quality and safety of fermented fish and meat product.

Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis

This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH^• and ABTS^•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.

Recent Trends in the Analysis of Chemical Contaminants in Beverages

Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.

Biogenic Amines in Alcohol-Free Beverages

Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.

Level of Biogenic Amines in Red and White Wines, Dietary Exposure, and Histamine-Mediated Symptoms upon Wine Ingestion

Biogenic amines (BAs) are involved in physiological processes. Foods where typically high levels of BAs occur are fermented food and beverage. This work set out to evaluate the occurrence of BAs in red and white wines, and to also ascertain the dietary exposure to BAs among consumers. Besides, a case report of a probable histamine intoxication upon ingestion of contaminated wine was described. The samples were analyzed through derivatization with dansyl chloride and HPLC-UV detection. Red wines showed higher levels of BAs, especially putrescine (PUT) and histamine (HIS), than white wines (median concentrations of 7.30 and 2.45 mg/L, respectively). However, results of our investigation showed that the dietary exposure to BAs through the consumption of wine (red and white) were lower than the recommended maximum levels for the acute exposure to HIS and tyramine (TYR). In contrast, the levels of BAs in wine on tap were much higher than in bottled wine and close to recommended values. The levels of HIS, TYR, and PUT in tap wine of 9.97, 8.23, and 13.01 mg/L, respectively, were associated with histamine-mediated symptoms in six young individuals after consumption of about three glasses of wine. The overall results and multivariate analysis confirm that red wine shows a higher concentration of BAs than white wine, especially putrescine and histamine. This finding is attributable to the malolactic fermentation that is common for most red wine production. It is also evident that incorrect preservation processes can lead to an increase in BA levels, probably due to the action of bacteria with high decarboxylase activity. The exposure values, although below the toxicity thresholds, could lead to histamine-mediated symptoms in susceptible individuals, also according to the case report discussed in this study.

Occurence of Ochratoxin A and Biogenic Amines in Croatian Commercial Red Wines

Food safety is one of the main concerns in the world and in wine it depends mostly on metabolites of microbial origin. The aim of this study was to investigate the occurrence of natural contaminants, ochratoxin A and biogenic amines (cadaverine, histamine, putrescine and tyramine), in Croatian commercial red wines originating from different Croatian wine-making regions. Ochratoxin A was detected in 92.8% of samples, however its concentrations in all samples were more than 10-fold lower than the limit set by the European Union (2 µg/kg), marking these wines as safe for consumption. The frequency of occurrence and measured concentrations of ochratoxin A were higher in wines produced in southern regions with highest values obtained in wines from southern Dalmatian islands. All samples were contaminated with cadaverine and putrescine, while 88.2% and 82.7% were contaminated with histamine and tyramine, respectively. Histamine concentrations ranged from below the limit of detection to 8.5 mg/L. Higher histamine concentrations were measured in wines with higher pH values which coincided with southern geographic origin. These results reinforce the need for routine detection and quantification of biogenic amines in Croatian wines to achieve better control of vinification and minimize their formation.

Biogenic Amines Determination in “Plant Milks”

“Plant milks” are water-based beverages, such as, extracts from cereals, pseudo-cereals, oil seeds, legumes or fruits. Plant milk consumption is rising in European and North American markets due to problems related to cow milk allergies, intolerances, but also because of vegan diets and sensitivity to environmental issues. There is no specific regulation for these beverages, therefore their composition can vary considerably, even in the same category. The aim of this study is to characterize the main categories of cereal and pseudo-cereal milks on the market by studying the profile of 8 biogenic amines (histamine, serotonin, spermine, spermidine, putrescine, β-phenylethylamine, cadaverine, tyramine) through a RP-HPLC/FD method with a pre-column derivatization. Biogenic amines are ubiquitous compounds, produced by the decarboxylation of the respective amino acids and they have been proposed as quality and safety markers of different foods and beverages. In the analyzed samples, the total biogenic amines content ranged from a minimum of 1.92 mg/L, to a maximum of 9.27 mg/L. The main biogenic amine found in the samples was histamine. The results show a low content of biogenic amines in all types of analyzed products. This ensures the quality and safety of cereal and pseudo-cereal milk samples.

Grain free diets for utility dogs during training work: Evaluation of the nutrient digestibility and faecal characteristics

Two different diets characterized by the absence of cereals or by the presence of conventional cereals were evaluated on the nutrient digestibility and faecal characteristics and faecal fermentative end-product concentrations of 8 neutered adult Labrador retrievers housed at the Regional Centre Helen Keller (Messina, Italy) during the training work for the service guide for the blind. Dogs (age = 17 ± 1 months, initial body weight [BW] = 26.3 ± 1 kg, and body condition score [BCS] = 4.5 ± 0.11) were divided into 2 homogeneous groups for sex (half males and half females). Dogs in the grain free (GF) group were fed a commercial diet characterized by the absence of grain cereals, and dogs in the control (CTR) group were fed a super-premium pet food characterized by conventional grains as the carbohydrate source. The trial lasted 84 d, preceded by a 7-d of adaption period. Physical examination, digestibility, and faecal characteristics were studied. The statistical model included the effects of diet (GF vs. CTR), time (from d 0 to 84, end of the trial) and the interaction (diet × time). The high-protein, low-carbohydrate dry diet (GF) offered higher apparent nutrient digestibility of protein (+10%; P = 0.002) and fat (+7%; P < 0.001) and more stable large intestinal fermentation of carbohydrate compared to the commercial high-carbohydrate dry diet, enabling dogs to use nutrients from the diet more efficiently and thus requiring less food (-13%) to satisfy their nutrient requirements, producing less excrement (-33%; P = 0.033), and reaching a higher final BW (+8%; P < 0.0001) and a higher final BCS (+15%; P = 0.003). Therefore, the GF diet appears the nutritional plan most suitable for these animals taking due account not only of the training work done by animals with their increased nutrient and energy needs, but also of the gastrointestinal disorders consequent to stress coming from work and life in kennels, which cause in the Labrador retrievers an unusual weight loss.

An Overview on Biogenic Amines in Wine

Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.

A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC

The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the off-line 9-fluorenylmethoxycarbonyl and dabsyl derivatization were not suitable for HPLC analysis of biogenic amines when batch injection was used because the derivatives were instable, whereas both the off-line dansyl and benzoyl derivatization were suitable for HPLC analysis of biogenic amines when batch injection was used, but the latter needed to maintain the derivatives at 4 °C to ensure that benzoylated tyramine was not degraded when waiting for the analysis. The off-line dansyl derivatization had an obvious advantage in the analysis of biogenic amines in sausage and cheese samples by HPLC combined with batch injection because the method has a wider linear range and higher sensitivity, accuracy, precision and stability of the derivatives.

Determination of Nonvolatile Amines in Foods by Improved Dansyl Derivatization Reaction

An analytical method for the determination of nonvolatile amines (putrescine, cadaverine, histamine, tyramine, and spermidine) in foods was developed, using an improved dansyl derivatization technique. The five amines were extracted from food with 1% trichloroacetic acid. Three milliliter of extract was applied to a polymer-based strong cation exchange resin mini-column, which was washed with 5 mL of water, and eluted with 5 mL of 1 mol/L potassium carbonate solution. The eluate was dansylated, then 5 mL of toluene was added with shaking. The toluene layer was evaporated. The residue was taken up in 1 mL of acetonitrile and shaken with 1 mL of 5% proline in 1 mol/L potassium carbonate solution. The upper acetonitrile layer was collected, filtered, and subjected to HPLC. The limits of quantitation for putrescine and cadaverine in the samples were both 0.2 μg/g; those of spermidine, tyramine, and histamine were 0.8, 2.0, and 5.0 μg/g, respectively. The average recoveries of the five amines from nine foods exceeded 80%.

Fast gradient HPLC/MS separation of phenolics in green tea to monitor their degradation

The degradation of catechins and other phenolics in green tea infusions were monitored using fast HPLC/MS separation. The final separation was performed within 2.5min using Ascentis Express C18 column (50mm×2.1mm i.d.) packed with 2μm porous shell particles. Degradation was studied in relation to the temperature of water (70, 80, 90°C) and the standing time of the infusion (up to 6h). Along with chromatographic separation, the antioxidant properties of the infusions were monitored using two spectrophotometric methods. During staying of green tea infusion, the degradation of some catechins probably to gallic acid was observed. Finally, the influence of tea bag storage on antioxidant properties of green tea was evaluated. Rapid degradation of antioxidants after 3weeks was observed. The principal component analysis, factor analysis and discriminant analysis were used for the statistical evaluation of obtained experimental data.

Effect of Steaming and Boiling on the Antioxidant Properties and Biogenic Amines Content in Green Bean (Phaseolus vulgaris) Varieties of Different Colours

Effects of boiling and steaming cooking methods were studied on total polyphenols, antioxidant capacity, and biogenic amines of three green bean varieties, purple, yellow, and green. The vegetables gave good values both for antioxidant capacity and for phenolics content, with the purple variety being the richest in healthful components. Both the heat treatments affected the antioxidant properties of these vegetables, with boiling that reduced the initial antioxidant capacity till 30% in the yellow variety, having the same trend for total polyphenols, with the major decrement of 43% in the green variety. On the contrary, biogenic amines significantly increased only after boiling in green and yellow variety, while purple variety did not show any changes in biogenic amines after cooking. The steaming method showed being better cooking approach in order to preserve the antioxidant properties of green beans varieties and to maintain the biogenic amines content at the lowest level.

Development of an Enzyme-Linked Immunosorbent Assay for the Detection of Tyramine as an Index of Freshness in Meat and Seafood

A competitive indirect enzyme-linked immunosorbent assay (ciELISA) using a polyclonal antibody was developed to detect tyramine in meat and seafood. This ciELISA had a 50% inhibition concentration (IC₅₀) of 0.20 mg/L and a limit of detection (LOD) of 0.02 mg/L and showed no cross-reactivity with tyrosine or other biogenic amines. The average recoveries of tyramine from spiked samples for this ciELISA ranged from 85.6 to 102.6%, and the results exhibited good correlation with high-performance liquid chromatography (HPLC) results. The LOD of this assay for tyramine in meat and seafood samples was 1.20 mg/kg. The ciELISA was successfully applied to detect tyramine in positive fish samples, and the results were validated by HPLC to be reliable. The developed ciELISA allows for the rapid, specific, and accurate detection of tyramine in meat and seafood samples, and it could be a potentially useful tool for the evaluation of the freshness of protein-rich foods.

Recent Advances in the Determination of Biogenic Amines in Food Samples by (U)HPLC

The determination of biogenic amines (BAs) in food products stirs increasing interest because of the implications in toxicological and food quality issues. Apart from these aspects, in recent years, the relevance of BAs because of some organoleptic and descriptive concerns has been pointed out by several researchers. This overview aims at revising recent advances in the determination of BAs in food samples based on liquid chromatography. In particular, papers published in the past five years have been commented. Special attention has been paid to the great possibilities of ultrahigh-performance liquid chromatography and high-resolution mass spectrometry. With regard to applications, apart from the determination of BAs in a wide range of food matrices, novel lines of research focused on the characterization, classification, and authentication of food products based on chemometrics have also been discussed.

Core-Shell Columns in High-Performance Liquid Chromatography: Food Analysis Applications

The increased separation efficiency provided by the new technology of column packed with core-shell particles in high-performance liquid chromatography (HPLC) has resulted in their widespread diffusion in several analytical fields: from pharmaceutical, biological, environmental, and toxicological. The present paper presents their most recent applications in food analysis. Their use has proved to be particularly advantageous for the determination of compounds at trace levels or when a large amount of samples must be analyzed fast using reliable and solvent-saving apparatus. The literature hereby described shows how the outstanding performances provided by core-shell particles column on a traditional HPLC instruments are comparable to those obtained with a costly UHPLC instrumentation, making this novel column a promising key tool in food analysis.

Amperometric Biosensor Based on Diamine Oxidase/Platinum Nanoparticles/Graphene/Chitosan Modified Screen-Printed Carbon Electrode for Histamine Detection

This work describes the development and optimization studies of a novel biosensor employed in the detection and quantification of histamine in freshwater fish samples. The proposed biosensor is based on a modified carbon screen-printed electrode with diamineoxidase, graphene and platinum nanoparticles, which detects the hydrogen peroxide formed by the chemical process biocatalysed by the enzyme diamine oxidase and immobilized onto the nanostructurated surface of the receptor element. The amperometric measurements with the biosensor have been implemented in buffer solution of pH 7.4, applying an optimal low potential of +0.4 V. The novel biosensor shows high sensitivity (0.0631 μA·μM), low detection limit (2.54 × 10⁻⁸ M) and a broad linear domain from 0.1 to 300 μM. The applicability in natural complex samples and the analytical parameters of this enzyme sensor have been performed in the quantification of histamine in freshwater fish. An excellent correlation among results achieved with the developed biosensor and results found with the standard method for all freshwater fish samples has been achieved.

Quantitative Determination of Spermidine in 50 German Cheese Samples on a Core-Shell Column by High-Performance Liquid Chromatography with a Photodiode Array Detector Using a Fully Validated Method

In the current study, the spermidine (8) contents of 51 German and 9 international cheese samples (from France, Ireland, Italy, The Netherlands, and Switzerland) were analyzed by a modified and fully validated method using high-performance liquid chromatography with photodiode array detection. After precolumn derivatization of biogenic amines with dansyl chloride (11), the compounds were separated on a Kinetex C18 column and detected at λ = 254 nm. This method for compound 8 analysis in cheese was validated for the first time according to U.S. Food and Drug Administration (FDA) guidelines for bioanalytical method validation with regard to selectivity, precision, accuracy, recovery, linearity, lower limit of detection (LOD), lower limit of quantitation (LOQ), standard solution stability, short- and long-term stability, freeze-thaw stability, and benchtop stability. The detector response was linear from 0.002 to 8 mg/L 8 (R(2) > 0.999). Low LOD and LOQ values of 1 and 2 μg/L, respectively, reflected the high sensitivity of the method. The intra- and interday recoveries of the 8-spiked cheese samples ranged between 87.7 and 102.6%. This validated method was selective, accurate, and precise and was successfully applied for the quantitative analysis of compound 8 in 60 cheese samples. Furthermore, the simultaneous detection of eight additional biogenic amines is possible but not validated.

Qualitative and Quantitative Analysis of Volatile Components of Zhengtian Pills Using Gas Chromatography Mass Spectrometry and Ultra-High Performance Liquid Chromatography

Zhengtian pills (ZTPs) are traditional Chinese medicine (TCM) which have been commonly used to treat headaches. Volatile components of ZTPs extracted by ethyl acetate with an ultrasonic method were analyzed by gas chromatography mass spectrometry (GC-MS). Twenty-two components were identified, accounting for 78.884% of the total components of volatile oil. The three main volatile components including protocatechuic acid, ferulic acid, and ligustilide were simultaneously determined using ultra-high performance liquid chromatography coupled with diode array detection (UHPLC-DAD). Baseline separation was achieved on an XB-C18 column with linear gradient elution of methanol-0.2% acetic acid aqueous solution. The UHPLC-DAD method provided good linearity (R (2) ≥ 0.9992), precision (RSD < 3%), accuracy (100.68-102.69%), and robustness. The UHPLC-DAD/GC-MS method was successfully utilized to analyze volatile components, protocatechuic acid, ferulic acid, and ligustilide, in 13 batches of ZTPs, which is suitable for discrimination and quality assessment of ZTPs.