A UHPLC Method for the Identification and Quantification of Biogenic Amines in Meat Samples by Dansyl Chloride Derivatization though Microwave

Wong, Weng Hang (2020) A UHPLC Method for the Identification and Quantification of Biogenic Amines in Meat Samples by Dansyl Chloride Derivatization though Microwave. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Determination of Biogenic Amines (BAs) in fresh and cooked meats are very vital due to the total concentration of BAs between both of the meats are different. As high or overdosing concentration of BAs in human body, it causes diseases that will damage to human body function. Moreover, BAs can be indicated as an index of food freshness and microbial spoilage indicator. The most common BAs that can be found in meat samples are tryptamine (TRP), phenylethylamine (PEA), histamine (HIS), putrescine (PUT), cadaverine (CAD), tyramine (TYR) and spermidine (SPD). The derivatization of BAs from the meat sample was carried out by using Dansyl Chloride as derivatization with the assists of Microwave Synthesis Reactor that increase the rate of reaction. The optimization time, temperature and rotation speed by using the Microwave Synthesis Reactor to increase the rate of reaction. Briefly to say, 1 minute; 60℃ and 600 rotation per minute (rpm) are the optimum condition for the BAs to be derived. Quantification of BAs in standard as calibration and in meat samples were carried out by using Reversed Phase- High Performance Liquid Chromatography (RP-HPLC) with UV-Vis Diode Array Detector (DAD). All of the seven BAs can be derived from the meat samples. Among fresh chicken, beef and mutton samples, the highest total concentration of BAs is chicken (sample 2) with 154.13 ppm. Even fresh chicken sample have the highest total concentration of BAs, but it still falls within the safety level of concentration of BAs in meat samples which is maximum 1000ppm. All cooked meat samples showed relatively low total concentration of BAs than the fresh meat samples as higher temperature inactivate the BAs growth. Cooked meat samples was recorded with the lowest total concentration of BAs as the absence of SPD. According to the data above, highly recommended not to eat fresh meat without cooking it as the total concentration of BAs is higher.