The use of aqueous normal phase chromatography as an analytical tool for food analysis: Determination of histamine as a model system

被引：30

作者：

Dang, Andy ^{[1
]}

Pesek, Joseph J. ^{[1
]}

Matyska, Maria T. ^{[1
]}

机构：

[1] San Jose State Univ, Dept Chem, San Jose, CA 95192 USA

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 04期

关键词：

Silica hydride stationary phase; Hydrophilic analytes; Food analysis; BIOGENIC-AMINES; CHEESE; ACID; CYCLOSERINE; METABOLITES; POLAR; ASSAY;

D O I：

10.1016/j.foodchem.2013.06.005

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A simple, fast, robust protocol that does not require derivatisation for the determination of histamine, a polar primary bioamine, in red wine and food products is presented. Histamine can be retained and quantified under aqueous normal phase (ANP) conditions, using a Diamond Hydride (DH) column for high performance liquid chromatography/ultraviolet-visible (HPLC-UV) and mass spectrometry (MS) detection. An ANP gradient was developed, allowing for the direct analyses of the wines and food products. The peak shape for this basic compound was also evaluated under optimal analytical conditions. From UV and MS detection, a linear correlation for quantitation is obtained. The basic strategy presented for the analysis of histamine is applicable to a broad range of polar compounds in a variety of foods and beverages. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：4226 / 4230

页数：5

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