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Simultaneous determination of eight biogenic amines in the traditional Chinese condiment Pixian Douban using
Yukun Huang1, Yaning Song2, Fang Chen2
1School of Food and Biological Engineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non Thermal Processing, Engineering Technology Research Center of Food Non Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China.
Abstract:
A UHPLC-MS/MS method was developed to simultaneously determine eight biogenic amines (BAs) in Pixian Douban. Under optimal conditions, the linear ranges of determination were 5-1000 μg/L (that of spermine was 8-1000 μg/L). Correlation coefficients ranged from 0.9955 to 0.9987. The limits of detection were 0.11-5.5 μg/L. The matrix effect and analytical performance of the present method were evaluated, and the eight BAs were analyzed by this method in 19 samples, indicating the potential pollution of BAs in chili oil Pixian Douban.
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