Ion-pair HPLC determination of biogenic amines and precursor aminoacids. Application of a method based on simultaneous use of heptanesulphonate and octylamine to some foods

An ion-pair HPLC method based on the simultaneous use of heptanesulphonate and octylamine has been considered with the aim of optimizing the separation of four food-related biogenic amines (histamine, tyramine, 2-phenylethylamine and tryptamine) and related precursor aminoacids. On changing the eluant pH from 2.70 to 3.20 the capacity factor of precursor aminoacids decreased and those of the biogenic amines increased: pH 3 allowed an optimal separation. An increase of phosphate content, from 6.0 mM to 12.0 mM, shortened the capacity factors. The addition of octylamine to the eluant reduced the peak asymmetry (especially for histamine from 3.20 to 1.69). Some samples of cheese showed a concentration of total amines up to 1284.8 mg L^-1; wines and beers showed a very similar total content, ranging from 0.5 mg L^-1 to 27.2 mg L^-1.