GC Determination of 5 Bioamines in Bacon with Solid Phase Extraction

GC was applied to the determination of 5 bioamines, i.e. tyramine, histamine, spermine, spermidine and phenylethylamine in bacon with solid phase extraction. The bacon sample was extracted with 50 g·L^-1 trichloroacetic acid solution and purified by SCX solid phase extraction column. The analytes were separated on Agilent DB-1701 chromatographic column (30 m×0.25 mm, 0.25 μm) and detected by NPD. Linear relationships between values of peak area and mass concentration of the 5 bioamines were all kept in the same range of 1.0-50.0 mg·L^-1, with detection limits (3S/N)in the range of 0.12-0.32 mg·kg^-1. On the base of blank sample, test for recovery was made by standard addition method. Values of recovery found were in the range of 78.0%-96.8%, with RSD's (n=6) in the range of 2.2%-7.1%.