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Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat

D.C.S. Assis et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2016

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Author / responsible party
D.C.S. Assis et al
Publisher
Universidade Federal de Minas Gerais, Escola de Veterinária
Year
2016
ISSN
1678-4162
ISSN
1678-4162
Language
English
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ABSTRACT A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat.

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APA 7

al, D. A. E. (2016). Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat. https://doi.org/10.1590/1678-4162-8668

MLA

al, D.C.S. Assis et. "Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat." 2016. https://doi.org/10.1590/1678-4162-8668.

Chicago

al, D.C.S. Assis et. 2016. "Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat.". https://doi.org/10.1590/1678-4162-8668.

Harvard

al, D. A. E. 2016, Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat, Universidade Federal de Minas Gerais, Escola de Veterinária, available at: https://doi.org/10.1590/1678-4162-8668 [Accessed 9 Aug. 2026].

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Title
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat
Author / contributors
D.C.S. Assis et al
Publisher
Universidade Federal de Minas Gerais, Escola de Veterinária
Publication year
2016
ISSN
1678-4162
ISSN
1678-4162
Language
English

Subjects

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validação; carne de frango; aminas bioativas; HPLC-UV
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