Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products.
Identifieur interne : 002A25 ( Main/Exploration ); précédent : 002A24; suivant : 002A26Using capillary isotachophoresis for the determination of biogenic amines and D-isocitric acid in food products.
Auteurs : Jolana Karovicová [Slovaquie] ; Zlatika Kohajdová ; Peter Simko ; Drahomíra LukácováSource :
- Die Nahrung [ 0027-769X ] ; 2003.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Biogenic Amines, Isocitrates.
- analysis : Beverages.
- chemistry : Citrus sinensis.
- methods : Electrophoresis, Capillary, Food Analysis.
- standards : Beverages, Electrophoresis, Capillary.
- Reproducibility of Results, Sensitivity and Specificity.
Abstract
This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg x kg(-1)); the content of tyramine was either under detection limit of method or it was present in very low concentrations. The highest amount of cadaverine was determined in Karicka cheese (666.36 mg x kg(-1)). The limit of determination was 1.59 mg x kg(-1) for histamine and 1.25 mg x kg(-1) for tyramine. The recovery of method ranged from 95.4 to 104.9%. Surprisingly it was found that many organge juice samples did not reach required values according to the Code of Practice. The lowest ratio of citric to D-isocitric acids was found in Happy day juice (44.1). Limit of determination was 1.62 mg x dm(-3) for citric acid and 2.00 mg x dm(-3) for D-isocitric acid. The recovery of the method ranged from 89 to 96.5%.
DOI: 10.1002/food.200390044
PubMed: 12866622
Affiliations:
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Le document en format XML
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<author><name sortKey="Karovicova, Jolana" sort="Karovicova, Jolana" uniqKey="Karovicova J" first="Jolana" last="Karovicová">Jolana Karovicová</name>
<affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Slovak Technical University, Bratislava, Slovac Republic. Karovicova@chtf.stuba.sk</nlm:affiliation>
<country wicri:rule="url">Slovaquie</country>
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<author><name sortKey="Kohajdova, Zlatika" sort="Kohajdova, Zlatika" uniqKey="Kohajdova Z" first="Zlatika" last="Kohajdová">Zlatika Kohajdová</name>
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<author><name sortKey="Simko, Peter" sort="Simko, Peter" uniqKey="Simko P" first="Peter" last="Simko">Peter Simko</name>
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<author><name sortKey="Lukacova, Drahomira" sort="Lukacova, Drahomira" uniqKey="Lukacova D" first="Drahomíra" last="Lukácová">Drahomíra Lukácová</name>
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<author><name sortKey="Karovicova, Jolana" sort="Karovicova, Jolana" uniqKey="Karovicova J" first="Jolana" last="Karovicová">Jolana Karovicová</name>
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<author><name sortKey="Kohajdova, Zlatika" sort="Kohajdova, Zlatika" uniqKey="Kohajdova Z" first="Zlatika" last="Kohajdová">Zlatika Kohajdová</name>
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<author><name sortKey="Simko, Peter" sort="Simko, Peter" uniqKey="Simko P" first="Peter" last="Simko">Peter Simko</name>
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<author><name sortKey="Lukacova, Drahomira" sort="Lukacova, Drahomira" uniqKey="Lukacova D" first="Drahomíra" last="Lukácová">Drahomíra Lukácová</name>
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<series><title level="j">Die Nahrung</title>
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<term>Biogenic Amines (analysis)</term>
<term>Citrus sinensis (chemistry)</term>
<term>Electrophoresis, Capillary (methods)</term>
<term>Electrophoresis, Capillary (standards)</term>
<term>Food Analysis (methods)</term>
<term>Isocitrates (analysis)</term>
<term>Reproducibility of Results</term>
<term>Sensitivity and Specificity</term>
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<keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Biogenic Amines</term>
<term>Isocitrates</term>
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<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term>
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<keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Electrophoresis, Capillary</term>
<term>Food Analysis</term>
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<term>Electrophoresis, Capillary</term>
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<front><div type="abstract" xml:lang="en">This paper presents results achieved in the determination of biogenic amines in various food products and quality evaluation of some commercial orange juices by capillary isotachophoresis. The highest amount of histamine was determined in frankfurters (146.75 mg x kg(-1)); the content of tyramine was either under detection limit of method or it was present in very low concentrations. The highest amount of cadaverine was determined in Karicka cheese (666.36 mg x kg(-1)). The limit of determination was 1.59 mg x kg(-1) for histamine and 1.25 mg x kg(-1) for tyramine. The recovery of method ranged from 95.4 to 104.9%. Surprisingly it was found that many organge juice samples did not reach required values according to the Code of Practice. The lowest ratio of citric to D-isocitric acids was found in Happy day juice (44.1). Limit of determination was 1.62 mg x dm(-3) for citric acid and 2.00 mg x dm(-3) for D-isocitric acid. The recovery of the method ranged from 89 to 96.5%.</div>
</front>
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<affiliations><list><country><li>Slovaquie</li>
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<tree><noCountry><name sortKey="Kohajdova, Zlatika" sort="Kohajdova, Zlatika" uniqKey="Kohajdova Z" first="Zlatika" last="Kohajdová">Zlatika Kohajdová</name>
<name sortKey="Lukacova, Drahomira" sort="Lukacova, Drahomira" uniqKey="Lukacova D" first="Drahomíra" last="Lukácová">Drahomíra Lukácová</name>
<name sortKey="Simko, Peter" sort="Simko, Peter" uniqKey="Simko P" first="Peter" last="Simko">Peter Simko</name>
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<country name="Slovaquie"><noRegion><name sortKey="Karovicova, Jolana" sort="Karovicova, Jolana" uniqKey="Karovicova J" first="Jolana" last="Karovicová">Jolana Karovicová</name>
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