An improved determination method for tyramine in foods using ultra-high performance liquid chromatography with benzylamine as internal standard

Document Type

Article

Publication Date

6-1-2019

Abstract

Tyramine has been considered a biological hazard for foods and beverages. In this study, an ultra-high pressure liquid chromatography (UPLC) with benzylamine as an internal standard in dansyl chloride pre-column derivatisation was developed to determine tyramine in various foods. Different from other tyramine determination methods usually without an internal standard in the pre-column derivatisation, benzylamine which chemical structure is similar to tyramine was selected as an internal standard. The limits of detection and quantification of this method were 0.05 and 0.25 mg L−1, respectively, while the relative standard deviations of repeatability and reproducibility were 2.1% and 3.1%, respectively. The sensitivity and reliability of this method were also evaluated by determining tyramine in common liquid, pasty and solid foods. The recoveries of tyramine in these foods were between 87.3% and 96.8% by using this method. Overall, it is a fast, inexpensive, reliable and sensitive method to measure tyramine in different food products.

Publication Source (Journal or Book title)

International Journal of Food Science and Technology

First Page

2101

Last Page

2108

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