Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

• Autor(a) principal: Assis,D.C.S.
• Data de Publicação: 2016
• Outros Autores: Menezes,L.D.M., Lima,A.L., Klein,R.W.T., Heneine,L.G.D., Lara,L.J.C., Teixeira,L.V., Ornellas,C.B.D., Cançado,S.V., Figueiredo,T.C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Arquivo brasileiro de medicina veterinária e zootecnia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000300805
• topic: validation; chicken meat; bioactive amines; HPLC-UV

ABSTRACT A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat.