Within this master thesis, we have established a method for the extraction, derivatization and separation of biogenic amines. Biogenic amines were extracted from real food samples with a 0,4 M HCl solution, which also contained an internal standard of 1,7 diamino heptane in a concentration of 10 mg/L. We optimized the derivatization time and pH of the reaction medium and the effect of the food matrix on derivatization. The derivatized biogenic amines were separated on a reverse phase column with sequential UV and fluorescence detection. The content of nine biogenic amines of spermine, spermidine, tyramine, tryptamine, histamine, phenylethylamine, agmatine, putrescine and cadaverine was determined in selected foods of animal and plant origin. We have found that high amounts of polyamines are formed during seeds sprouting. In some legumes cadaverine content increased markedly, while agmatine biosynthesis is induced in some cruciferous vegetables. Meat and fish contain little biogenic amines, but in some commercially available products tyramine content can be greatly increased. The same applies to sauerkraut and turnip, where we determined 5-10 mg of histamine and tyramine per 100 g of food. Even higher values were identified in some fermented sauces typical for Asian cuisine. Less biogenic amines were identified in milk, yoghurts and most of the cheeses. Among all analyzed cheeses, mohant cheese stood out for its high content of tyramine and tryptamine. Increased biogenic amine content of cadaverine, putrescine, tyramine and also histamine were determined in sourdough prepared from buckwheat and chickpea flour. It has been found that the content of biogenic amines decreases during roasting of oilseeds. Smaller amounts of biogenic amines can also be extracted into the oil. The biogenic amine content decreases as the oils age at higher temperatures. Spermidine degradation produces spermidine and putrescine as well as spermidine degradation produces putrescine.
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