Biogenic amines are common in plants and animals, and help to regulate growth, control blood pressure, and facilitate neural transmission. In foods and beverages, biogenic amines can be formed by the decarboxylation of amino acids from microbial activity. They occur naturally in fish, meat, dairy, fruits, vegetables, and chocolate. Consumption of low concentrations of biogenic amines is not dangerous, but consuming high concentrations can result in hypertension, migraines, increased cardiac output, and other unwanted symptoms.
Determining biogenic amines can be a challenge because they are usually hydrophobic, are poor chromophores, and often occur in low concentrations in complex matrices. Ion chromatography using a weak acid cation-exchange column allows separation of biogenic amines without the use of highly concentrated acidic eluents or organic solvents, while still providing resolution of closely eluting peaks. The milder separation conditions allow the use of suppressed conductivity to detect many underivatized biogenic amines.
Few regulations exist around maximum levels of biogenic amines in the U.S. or abroad.
|Biogenic Amines in Alcoholic Beverages by IC with Suppressed Conductivity and Integrated Pulsed Amperometric Detection (AN 182)||Alcoholic beverages||3.5–81µg/L||Dionex IonPac CS18 Columns|
|Biogenic Amines in Fruit, Vegetables, and Chocolate Using IC with Suppressed Conductivity and Integrated Pulsed Amperometric Detection (AU 162)||Food||3.5–81µg/L||Dionex IonPac CS18 Columns|
|Biogenic Amines in Fermented and Non-Fermented Foods Using IC with Suppressed Conductivity and Integrated Pulsed Amperometric Detection (AN 183)||Food||3.5–81µg/L||Dionex IonPac CS18 Columns|