Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat

César A. Lázaro, Carlos A. Conte-Júnior, Fernanda L. Cunha, Eliane T. Mársico, Sérgio B. Mano, Robson M. Franco

Research output: Contribution to journalArticlepeer-review

65 Scopus citations


This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution system coupled with a UV detector (254 nm) was used after a perchloric acid (5 %) extraction and benzoyl chloride derivatization of the samples. The standards of tyramine, putrescine, cadaverine, spermidine, and spermine were used for the following validation parameters: selectivity, linearity, accuracy, recovery, limit of detection and quantification, and robustness. Finally, chicken meat commercialized in two types of packaging was evaluated. The results showed an excellent selectivity and separation of all amines, r 2 > 0.99, relative standard deviation <5 %, recovery between 64 and 112 %, limits of detection and quantification between 0.03-1.25 and 0.15-5.00 μg L-1, respectively, and appropriate robustness for the proposed methodology. Moreover, both chicken meat commercial packages had similar values for all amines; only tyramine was significantly different (P ≤ 0.05). The proposed method was suitable to detection and quantification of simultaneous five biogenic amines in chicken meat.

Original languageEnglish
Pages (from-to)1024-1032
Number of pages9
JournalFood Analytical Methods
Issue number4
StatePublished - Aug 2013
Externally publishedYes

Bibliographical note

Funding Information:
Acknowledgments César Lázaro acknowledges the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior for the scholarship Programa Estudante Convenio Pos-Graduação.


  • Biogenic amines
  • Chicken
  • HPLC
  • Meat
  • Validation


Dive into the research topics of 'Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat'. Together they form a unique fingerprint.

Cite this