A fast, reliable, ultra high performance liquid chromatography method for the simultaneous determination of amino acids, biogenic amines and ammonium ions in cheese, using diethyl ethoxymethylenemalonate as a derivatising agent

► A novel UHPLC method with DEEMM pre-column derivatisation is described. ► Determination of 22 amino acids, 7 biogenic amines and ammonia was achieved within 10min. ► It had excellent precision, a wide linear range and high sensitivity for all the compounds. ► When the method was used with cheese s...

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Bibliographic Details
Published in:Food chemistry 2013-08, Vol.139 (1-4), p.1029-1035
Main Authors: Redruello, Begoña, Ladero, Victor, Cuesta, Isabel, Álvarez-Buylla, Jorge R., Martín, María Cruz, Fernández, María, Alvarez, Miguel A.
Format: Article
Language:English
Subjects:
Amino acid
Amino Acids - analysis
Biogenic amines
Biogenic Amines - analysis
Biological and medical sciences
Cheese
Cheese - analysis
Chromatography, High Pressure Liquid - instrumentation
Chromatography, High Pressure Liquid - methods
DEEMM
Food industries
Fundamental and applied biological sciences. Psychology
Malonates - chemistry
Milk and cheese industries. Ice creams
Quaternary Ammonium Compounds - analysis
Sensitivity and Specificity
UHPLC method
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Description
Summary:► A novel UHPLC method with DEEMM pre-column derivatisation is described. ► Determination of 22 amino acids, 7 biogenic amines and ammonia was achieved within 10min. ► It had excellent precision, a wide linear range and high sensitivity for all the compounds. ► When the method was used with cheese samples, no matrix effect was found. Derivatisation treatment with diethyl ethoxymethylenemalonate followed by ultra-HPLC allowed the simultaneous quantification of 22 amino acids, 7 biogenic amines and ammonium ions in cheese samples in under 10min. This is the fastest elution time ever reported for such a resolution. The proposed method shows good linearity (R2>0.995) and sensitivity (detection limit 0.08–3.91μM; quantification limit
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2013.01.071