A UHPLC Method for the Identification and Quantification of Biogenic Amines in Durian during Storage

Wai, Zi Yun (2023) A UHPLC Method for the Identification and Quantification of Biogenic Amines in Durian during Storage. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The determination of biogenic amines in various types of durian fruits during storage are vital as the bacteria present in the durian fruit such as Lactic Acid Bacteria will produce different levels of biogenic amines as time passes. High concentrations of biogenic amines in human body can cause diseases which will inflict damage to the body biological functions. The concentrations of biogenic amines present in food can be used to indicate the freshness of food and it can also act as microbial spoilage indicator. The most common biogenic amines that can be found in foods are tryptamine, putrescine, histamine, tyramine, spermidine, cadaverine and phenylethylamine. The derivatization of biogenic amines from the durian sample was carried out using dansyl chloride as the derivatization agent with the assists of the Microwave Synthesis Reactor to increase the rate of reaction. The optimization of time, temperature and the rotation speed were carried out using the Microwave Synthesis Reactor. Briefly to say, the optimum condition for the biogenic amines to be derived are 1 minute; 40°C and 600 rpm. The quantification of the biogenic amines in standards and in durian samples were carried out using the RP-HPLC coupled with the UV-Vis DAD. The present of Lactic Acid Bacteria was determined by using selective agar, observation on the morphology, and performing the confirmatory test. The agar used is the MRS agar and the confirmatory test done was the gram staining test. The types of Lactic Acid Bacteria in the durians can be predicted based on the concentration of biogenic amines present and absent during the 5 weeks of storage. (Keywords: Biogenic amines, durian, Lactic Acid Bacteria, HPLC.)