Biogenic amines such as histamine, cadaverine and putrescine can be present in foodstuffs or formed during storage by microbial decarboxylation of the corresponding amino acids during fermentation
The determination of histamine and other biogenic amines in foodstuffs has been improved and simplified.
Biogenic amines such as histamine, cadaverine and putrescine can be present in foodstuffs or be formed during their storage by microbial decarboxylation of the corresponding amino acids, mainly during fermentation processes.
Elevated concentrations of the above compounds also indicate bad hygienic conditions during the fermentation process.
Elevated concentrations of biogenic amines can cause incompatibility reactions such as headache, skin irritation or changes in blood pressure.
Limit values have therefore been established, especially for histamine, which have to be checked.
The determination of histamine and other biogenic amines by means of UV detection after derivatisation with dansyl chloride and separation on an RP column is a well-proven but very time-consuming method.
A simple alternative that does not require elaborate derivatisation is offered by ion chromatography with a cation exchange column and indirect conductivity detection.
This is demonstrated by means of wine and fish samples.
