Review Article
The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages
Table 4
Various studies based on GC techniques for biogenic amine detection in food and beverages.
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Biogenic amine: amylamine (Am), butylamine (But), cadaverine (Cad), diethylamine (Det), dimethylamine (Dmet), ethylamine (Et), ethanolamine (Eth), heptylamine (Hep), 1,6-hexamethylenediamine (Hex), histamine (His), isoamylamine (Iam), isobutylamine (Ibut), methylamine (Met), nitrosamine (Ntr), 2-phenylethylamine (Phm/2-PE), piperidine (Pip), propylamine (Prop), putrescine (Put), spermine (Spr), spermidine (Spd), tryptamine (Trm/Tryp), and tyramine (Tyr). Extraction: direct immersion solid-phase microextraction (DI-SPME), dispersive liquid-liquid microextraction (DLLME), hydrochloric acid (HCl), and trichloroacetic acid (TCA). Derivatize agent: (N, O-bis (trimethylsilyl) acetamide and trimethlchlorosilane) (BSA + TMCS), heptafluorobutyric anhydride (HFBA), isobutyl chloroformate (IBCF), and sodium dodecylbenzenesulfonate (SDBS). Chromatography/detectors: Flame ionization detector (FID) and mass spectrometry (MS). |