Determination of Biogenic Amines in Retail Meat and Meat Products Using Reverse-Phase High Performance Liquid Chromatography



Su’ad Rakinah, Mohd. Pu’at (2017) Determination of Biogenic Amines in Retail Meat and Meat Products Using Reverse-Phase High Performance Liquid Chromatography. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Biogenic amines (BAs) are low-molecular weight nitrogenous bases with various biological activities, usually produced during the normal metabolism of animals, plants, and microorganisms by decarboxylation of free amino acids. Analysis of BAs is important for their potential toxicity and their usage as quality indicators. This study aims to determine the presence of seven major types of BAs and their concentrations in selected meat and meat products from local retail markets. The biogenic amines analyzed were tyramine (TYR), tryptamine (TRP), cadaverine (CAD), putrescine (PUT), histamine (HIS), β-phenyethylamine (PEA) and spermidine (SPD). Thirty samples of meat from various brands and retail outlets in Malaysia were collected and analyzed. The meat samples were categorized into fresh meats (chicken, beef and mutton), fermented meat (ham) and cooked meat (luncheon meat and meatball). After solid extraction with 5% TCA, the samples were derivatized with dansyl chloride and analyzed with reverse-phase HPLC and UV detection. The dansylated amines were separated using Supelco® Ascentis ® C18 (15 cm x 4.6 mm, 5 μm) with gradient elution of a binary system (acetonitrile-water), flow rate of 0.6 mL/min and DAD detection at 254 nm. All amines were well-resolved and eluted from the column in less than 22 minutes. The analyses showed good linearity (correlation coefficients of 0.9999) and good recoveries (79 – 136%). Mean levels of TRP, PEA, PUT, CAD, TYR and SPD in five fermented meat samples were 70.47, 5.18, 19.69, 63.39, 14.72 and 0.04 mg/kg, respectively. One fermented ham sample has a total amine content of 334.94 mg/kg. In five samples of fresh mutton, mean levels of TRP, PEA, HIS, PUT, CAD and TYR were 13.08, 9.89, 76.164, 23.36, 18.93 and 34.59 mg/kg, respectively. The study indicated the presence of BAs in meat and meat products in local retail markets. Keywords: Biogenic amine, meat, toxicity

Item Type: Final Year Project
Subjects: Science > Chemistry
Science > Natural history > Biology
Faculties: Faculty of Applied Sciences and Computing > Bachelor of Science (Honours) in Bioscience with Chemistry
Depositing User: Library Staff
Date Deposited: 09 Aug 2019 07:52
Last Modified: 18 Aug 2020 09:21