Page 61 - Application Handbook - Liquid Chromatography

Application No.L449
News

n Linearity and Repeatability
The calibration curves generated using amine 1 ■ Peaks
concentrations from 0.1 to 100 mg/L showed excellent 1500 1. Histamine
2
linearity with a coefficient of determination (R ) greater 1250 2 2. Agmatine
3. Tyramine
than 0.999 for all components. Table 3 shows the 5. Putrescine
repeatability of retention times and area values 1000 6. Phenethylamine
7. Cadaverine
obtained from repeated injections of 7 amines (n=6).
750
500
Table 3 Repeatability
250
R.T. %RSD Area %RSD 5 7
3 6
Histamine 0.067 0.70 0
Agmatine 0.055 0.72
0.0 2.5 5.0 7.5 min
Tyramine 0.037 0.60
Tryptamine 0.035 0.88
Fig. 4 Chromatogram of Wine
Putrescine 0.037 0.61
Phenethylamine 0.036 0.37
Cadaverine 0.030 0.84
1500
■ Peaks
1250 1 1. Histamine
2. Agmatine
n Analysis of Foods and Beverages 3. Tyramine
Figs. 3 to 6 show the results of analysis of commercially 1000 5. Putrescine
7. Cadaverine
available beer, wine, pork, and tuna samples. The beer
and wine were passed through a 0.22 µm membrane 750
filter, and then used as sample solutions. The pork and 500
tuna were first stored at 37 °C for 24 hours to
accelerate the production of amines. Then, 0.5 mol/L 250 2
aqueous trichloroacetic acid solution was added to the 3 7
homogenized samples, and following centrifugation, 0 5
the supernatants were neutralized with 0.3 mol/L
aqueous sodium hydroxide solution, and then passed 0.0 2.5 5.0 7.5 min
through a 0.22 µm membrane filter to serve as sample
solutions. Fig. 5 Chromatogram of Pork

1 ■ Peaks 3000 ■ Peaks
1. Histamine 1. Histamine
3000 2. Agmatine 2500 1 2. Agmatine
3. Tyramine 3. Tyramine
5. Putrescine 5. Putrescine
7. Cadaverine 2000 7. Cadaverine
2000
1500

1000
1000 2
500
3 5 7 2 3 5 7
0 0
0.0 2.5 5.0 7.5 min 0.0 2.5 5.0 7.5 min

Fig. 3 Chromatogram of Beer Fig. 6 Chromatogram of Tuna

First Edition: Jun. 2013

For Research Use Only. Not for use in diagnostic procedures.
The content of this publication shall not be reproduced, altered or sold for any commercial purpose without the written approval of Shimadzu.
The information contained herein is provided to you "as is" without warranty of any kind including without limitation warranties as to its
accuracy or completeness. Shimadzu does not assume any responsibility or liability for any damage, whether direct or indirect, relating to the
use of this publication. This publication is based upon the information available to Shimadzu on or before the date of publication, and subject
to change without notice.
www.shimadzu.com/an/ © Shimadzu Corporation, 2013