Determination of tyramine in cheese by LC-UV

J Pharm Biomed Anal. 2003 Apr 10;31(6):1223-8. doi: 10.1016/s0731-7085(02)00698-2.

Abstract

An isocratic reversed-phase liquid chromatographic assay for tyramine has been developed. The method is based on the reaction of tyramine with 4-chloro-7-nitrobenzofurazan and measurement of the absorbance at 458 nm after chromatographic separation on a C-18 column. Optimum reaction conditions were investigated. A linear relationship was found between absorbance and concentration over the range 25-300 ng per 10 microl of tyramine. The method was applied to the determination of tyramine in cheese. The cheese sample was homogenized with 5% (w/v) HClO(4) extracted with ethyl acetate-acetone (2:1) and chromatographed on high performance liquid chromatography (HPLC) after derivatization reaction with NBD-Cl. The determination limit was 25 microg/g cheese. The mean recovery of tyramine from cheese was 98.0%.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Cheese / analysis*
  • Chromatography, High Pressure Liquid / methods
  • Spectrophotometry, Ultraviolet / methods
  • Tyramine / analysis*

Substances

  • Tyramine