Determination of Biogenic Amines in Pu-erh Tea with Precolumn Derivatization by High-Performance Liquid Chromatography
- PDF / 364,136 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 41 Downloads / 217 Views
Determination of Biogenic Amines in Pu-erh Tea with Precolumn Derivatization by High-Performance Liquid Chromatography Nian-Yuan Shen 1 & Si-Yuan Zheng 1 & Xiu-Qin Wang 1
Received: 25 May 2016 / Accepted: 11 November 2016 # Springer Science+Business Media New York 2016
Abstract In recent years, Pu-erh tea is popular around the world particularly due to its special health benefits. However, biogenic amines and their safe concentration in Pu-erh tea have not been fully studied. Therefore, we selected 28 kinds of Pu-erh tea from Yunnan Province, China, to determine methylamine, ethylamine, tryptamine, putrescine, cadaverine, histamine, tyramine, and spermidine contents. The analytical method involved an extraction with hydrogen chloride solution, precolumn derivatization of the amines with dansyl chloride, and subsequent analysis by highperformance liquid chromatography with UV detection. The relative correlation coefficient of this method was greater than 99%. Limits of detection were found between 0.2 and 1.1 μg/L. Recovery rates varied from 85 to 104%. Relative standard deviations were below 5%. Additionally, this study measured the concentrations of eight biogenic amines in Puerh tea using pure water extractions. The predominant amines in Pu-erh teas are methylamine, ethylamine, and tryptamine. The quantities of biogenic amines in the Pu-erh teas analyzed did not exceed established international safety limits for other food or beverages, and thus, Pu-erh teas appear to be safe to drink in this respect.
Keywords High-performance liquid chromatography . Biogenic amines . Pu-erh tea . Food safety . Analysis
* Xiu-Qin Wang [email protected] 1
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Introduction Biogenic amines are mainly low molecular weight nitrogenous compounds with biological activity that may be formed or metabolized in the cells of living organisms (Proestos et al. 2008). The presence of biogenic amines may provide information about the freshness or spoilage condition of foods and beverages (Alberto et al. 2002). Biogenic amines are a human allergen and could be a health concern for sensitive individuals. High concentrations of biogenic amines in foods and beverages may induce health symptoms in the human body, such as nausea, respiratory discomfort, hot flushes, cold sweat, palpitations, headaches, rashes, or hypertension (Tang et al. 2009). Biogenic amines can be present in a variety of foods, especially fermented foods (such as cheese, wine, beer, rice wine, spices, seafood and meat products, etc.). Histamine, putrescine, and cadaverine have been suggested as indicators of spoilage of fresh foods, such as fish, meat, and vegetables (Riebroy et al. 2004). Even for normal, healthy adults, 200 to 800 mg of dietary tyramine can induce a mild rise in blood pressure (McCabe-Sellers et al. 2006). Brink-Ten et al. (1990) reported that 100 to 800 mg/kg of tyramine in foods should be considered toxic. The suggested safety limits of histamine, tyramin
Data Loading...
