Determination of biogenic amines in leafy vegetables by amino acid analyser

L. Simon-Sarkadi, Wilhelm H. Holzapfel

Research output: Contribution to journalArticle

42 Citations (Scopus)

Abstract

An automated ion-exchange Chromatographic method is described for determination of biogenic amines in leafy vegetables using a cation-exchange resin column in potassium form and a three-buffer system. The following amines were separated and quantified for Chinese cabbage, endive, iceberg lettuce and radiocchio: putrescine, histamine, cadaverine, spermidine, agmatine, spermine, tyramine. Amines from vegetable samples were extracted with 10% trichloroacetic acid. The total concentration of these amines ranged from 14 to 20 μg/g fresh weight. Spermidine was the major polyamine detected, present at concentrations of 7-15 μg/g fresh weight.

Original languageEnglish
Pages (from-to)230-233
Number of pages4
JournalZeitschrift für Lebensmittel-Untersuchung und -Forschung
Volume198
Issue number3
DOIs
Publication statusPublished - Mar 1994

Fingerprint

Biogenic Amines
biogenic amines
green leafy vegetables
Vegetables
amines
Amines
Amino acids
Spermidine
spermidine
Amino Acids
amino acids
Agmatine
Cation Exchange Resins
endive
Cadaverine
agmatine
cation exchange resins
Ice Cover
Weights and Measures
Lactuca sativa var. capitata

ASJC Scopus subject areas

  • Food Science
  • Medicine(all)

Cite this

Determination of biogenic amines in leafy vegetables by amino acid analyser. / Simon-Sarkadi, L.; Holzapfel, Wilhelm H.

In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, No. 3, 03.1994, p. 230-233.

Research output: Contribution to journalArticle

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