INFLUENCE OF TEMPERATURE ON PRODUCTION OF BIOGENIC AMINES IN PORK, BEEF, AND POULTRY AND THEIR HPLC DETERMINATION AFTER POSTCOLUMN DERIVATIZATION

The main biogenic amines in foods are histamine, tryptamin, cadaverin, putrescin, spermin, and spermidin. The samples of pork, beef, and poultry were extracted with 0.6 mol · l−1 perchloric acid and extract was filtered. Histamine, cadaverine, putrescine, and tyramine were determined by reverse-phase HPLC using a C18 stationary phase column. Acetate buffer with water (pH 4.5) and acetate buffer with acetonitrile (45/55 v/v) was used as a mobile phase, the flow-rate was 1 mL · min−1. The post column derivatization technique with OPT buffer (phthaldialdehyde buffer) as derivatization agent and the fluorescence detector at 330 nm and 465 nm as excitation and emission wavelengths was used. Limit of detection for biogenic amines was 0.2 mg · kg−1 and limit of quantification was 0.5 mg · kg−1. The method was useful over a wide concentration range of biogenic amines. The concentrations from 0.5 to 1 000 mg · kg−1 of histamine, tyramine, putrescine, and cadaverine in pork, beef, and poultry could be detected easily without any noticed disadvantage. Concentrations of biogenic amines were determined in pork, beef, and poultry and concentrations were increased depending on temperature and time. Concentrations of cadaverine and putrescine were highest for ground meat stored at 24°C after 10 days. Highest influence of temperature on production of biogenic amines was found in poultry samples. The concentrations of tyramine, putrescine and histamine were higher than 100 mg · kg−1 and the concentration of cadaverine was more than 400 mg · kg−1.