Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2 mg.kg(-1), with a limit of detection at 0.3 mg.kg(-1) and a limit of quantification at 0.9 mg.kg(-1) for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1 mg.kg(-1). In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat.