Method development and validation for the determination of biogenic amines in soy sauce using supercritical fluid...

Biogenic amines have been reported in many foods such as fish, meat, and soy sauce. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In this study, a green and efficient method using supercritical fluid chromatography coupled with single quadrupole mass spectrometry was developed for determination of biogenic amines in soy sauce. The chromatographic and mass spectrometry conditions were systematically optimized in terms of selectivity and peak shape. Nine biogenic amines were well separated within 25 min on a Cosmosil 5HP column using 5% (v/v) water and 0.2% (v/v) ammonia solution in methanol as mobile phase additives at a backpressure of 120 bar and temperature of 40°C. The established method was fully validated regarding the linearity, sensitivity, precision, and accuracy. The limits of detection and limits of quantification ranged from 0.03 to 10.50 μg/mL and 0.10 to 23.1 μg/mL, respectively. The relative standard deviations for intra- and interday precisions were all lower than 9.36% and the recoveries ranged from 75.82 to 99.63% and 80.10 to 99.89% for two levels of standards spiked in soy sauce, respectively. Finally, the established method was successfully applied to the quantitative analysis of biogenic amines in soy sauce.