Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography

被引：6

作者：

Bai, Jing ^{[1
]}

Baker, George L. ^{[1
]}

Baker, Shirley M. ^{[2
]}

Schneider, Renee M. Goodrich ^{[1
]}

Montazeri, Naim ^{[1
]}

Sarnoski, Paul J. ^{[1
]}

机构：

[1] Univ Florida, Food Sci & Human Nutr Dept, Gainesville, FL 32601 USA

[2] Univ Florida, Sch Forest Resources & Conservat, Gainesville, FL 32611 USA

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2019年 / 28卷 / 08期

关键词：

UHPLC; histamine poisoning; aquatic product; amino acids; FISH PRODUCTS; VOLATILE AMINES; HISTAMINE; FOOD; MICROEXTRACTION; VALIDATION; INDICATORS; PARTICLES; QUALITY; MUSCLE;

D O I：

10.1080/10498850.2019.1652715

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tuna and mahi-mahi are two major fish species responsible for histamine poisoning. This research developed a rapid ultra-high performance liquid chromatography (UHPLC) method to determine amino acids, histamine, and other biogenic amines that can act as co-indicators of histamine poisoning in tuna and mahi-mahi. The modified UHPLC method could simultaneously determine four biogenic amines and 10 major free amino acids in mahi-mahi (Coryphaena hippurus) and yellowfin tuna (Thunnus albacares) within 17.5 min. This UHPLC method showed good linear response, sensitivity, resolution, recovery, repeatability, and number of theoretical plates. The concentrations of detected amino acids, biogenic amines in mahi-mahi and tuna, and their relationships with fish spoilage grade were determined by this UHPLC method. The developed UHPLC method is a rapid and accurate way to monitor quality changes of mahi-mahi and tuna by inspecting the changes of amino acids and biogenic amines.

引用

页码：848 / 860

页数：13

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