Determination of 5 Biogenic Amines in Fermented Meat Products by Liquid Chromatography Tandem Mass Spectrometry

A method for the determination of 5 biogenic amines, including histamine, tyramine, putrescine, cadaverine and tryptamine, in fermented meat products by liquid chromatography tandem mass spectrometry was proposed. 1.00 g of sample was extracted twice with 20 mL of 5% (volume fraction) perchloric acid solution, and then the supernatant was combined and adjusted to pH 2-3 with 400 g·L^-1 sodium hydroxide solution. The volume was made up to 50 mL with 0.5% (volume fraction, the same below) perchloric acid solution. 2 mL of the above solution was taken, mixed with 2 mL of 0.5% perchloric acid solution, and purified twice with 5 mL of n-hexane. 0.25 mL of the above solution was taken, diluted to 1.00 mL with acetonitrile and filtered. 5 biogenic amines in the filtrate were determined by liquid chromatography tandem mass spectrometry, using Waters Atlantic^® HILIC Silica chromatographic column as the stationary phase, and 0.5% (volume fraction, the same below) formic acid solution containing 10 mmol·L^-1 ammonium formate-acetonitrile solution containing 10 mmol·L^-1 ammonium formate and 0.5% formic acid as the mobile phase for gradient elution. As shown by the results, linear relationships between values of the corresponding peak area and mass concentration of 5 biogenic amines were found in definite ranges, with detection limits (3S/N) in the range of 0.010-0.80 mg·kg^-1. Recovery test was carried out according to the standard addition method, giving results in the range of 82.2%-120%, with RSDs (n=6) of the determined values in the range of 0.80%-12%.