Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods

Biogenic amines (BA) have been extensively studied in recent years due to their potential toxicity and possible use as chemical markers for assessing food quality and in cancer research. This thesis is focused on the development of sample preparation techniques for the high performance liquid chroma...

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Main Author:	Saaid, Mardiana
Format:	Thesis
Language:	English
Published:	2010
Subjects:	QD1-999 Chemistry
Online Access:	http://eprints.usm.my/42082/1/Mardiana_Saaid24.pdf
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id	my-usm-ep.42082
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spelling	my-usm-ep.420822019-04-12T05:26:50Z Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods 2010-07 Saaid, Mardiana QD1-999 Chemistry Biogenic amines (BA) have been extensively studied in recent years due to their potential toxicity and possible use as chemical markers for assessing food quality and in cancer research. This thesis is focused on the development of sample preparation techniques for the high performance liquid chromatographic-ultraviolet determination of BA in food. The BA tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were extracted using hydrochloric acid and trichloroacetic acid and determined in sixty-two food items commonly consumed in Malaysia. This includes the local appetizers budu and cincalok, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the extraction, the samples were derivatized with dansyl chloride. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg–1, respectively. The main BA found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg–1, respectively. With the exception of pekasam and belacan, significantly lower levels of BA were found in salt-cured fish samples. Non detectable or low levels of BA were found in meat products, fruit juice and canned vegetables/fruit samples. 2010-07 Thesis http://eprints.usm.my/42082/ http://eprints.usm.my/42082/1/Mardiana_Saaid24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Sains Kimia
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	QD1-999 Chemistry
spellingShingle	QD1-999 Chemistry Saaid, Mardiana Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
description	Biogenic amines (BA) have been extensively studied in recent years due to their potential toxicity and possible use as chemical markers for assessing food quality and in cancer research. This thesis is focused on the development of sample preparation techniques for the high performance liquid chromatographic-ultraviolet determination of BA in food. The BA tryptamine (TRP), putrescine (PUT), histamine (HIS), tyramine (TYR) and spermidine (SPD) were extracted using hydrochloric acid and trichloroacetic acid and determined in sixty-two food items commonly consumed in Malaysia. This includes the local appetizers budu and cincalok, canned fish, salt-cured fish, meat products, fruit juice, canned vegetables/fruits and soy bean products. After the extraction, the samples were derivatized with dansyl chloride. Mean levels of TRP, PUT, HIS, TYR and SPD in eight budu samples were 82.7, 38.1, 187.7, 174.7 and 5.1 mg kg–1, respectively. The main BA found in cincalok were PUT, HIS and TYR where the mean values were 330.7, 126.1 and 448.8 mg kg–1, respectively. With the exception of pekasam and belacan, significantly lower levels of BA were found in salt-cured fish samples. Non detectable or low levels of BA were found in meat products, fruit juice and canned vegetables/fruit samples.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Saaid, Mardiana
author_facet	Saaid, Mardiana
author_sort	Saaid, Mardiana
title	Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
title_short	Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
title_full	Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
title_fullStr	Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
title_full_unstemmed	Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods
title_sort	development of sample preparation techniques for the high performance liquid chromatographic determination of biogenic amines in foods
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Kimia
publishDate	2010
url	http://eprints.usm.my/42082/1/Mardiana_Saaid24.pdf
_version_	1747821022043701248

Development Of Sample Preparation Techniques For The High Performance Liquid Chromatographic Determination Of Biogenic Amines In Foods

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