BibTex RIS Kaynak Göster

Biyojen Amin Analiz Yöntemleri

Yıl 2006, Cilt: 4 Sayı: 2, 19 - 24, 01.04.2006

Özgül Özdestan Ali Üren

Öz

It is of considerable importance to analyse food materials for biogenic amines because of their potential toxicity. It is diffucult to determine biogenic amines in foods as the matrix is very complex. Therefore, extraction and purification steps must be undertaken prior to chromatographic analysis. After the purification step biogenic amines are converted to their derivatives and analyzed generaly by high performance liquid chromatography HPLC . Benzoyl chloride, o-phthaldialdehyde OPA and dansyl chloride are the most common derivatization agents. In general, precolumn derivatization is applied. This paper explains analytical methods to determine biogenic amines in different kind of foods

Anahtar Kelimeler

Biogenic amines histamine HPLC

Kaynakça

  • Askar, A., Treptow, H., 1986. Biogene amine in Lebensmitteln. Vorkommen
  • Bedeutung und Bestimmung, Eugen Ulmer GmbH and Co, Stuttgart, Germany. Maijala, R., Eerola, S., 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35(3), 387-395.
  • Ten Brink, B., Damink, C., Joosten, H.M.L.J., Huis In't Veld, J.H.J., 1990.
  • Occurance and formation of biologically active amines in foods. International Journal of Food Microbiology, 11, 73-84. Silla Santos, M.H., 1996. Biogenic amines: their importance in foods.
  • International Journal of Food Microbiology, 29, 213-231. Shalaby, A.R., 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675-690.
  • Azim, Ö., 2002. Gıdalarda yüksek basınç sıvı kromatografisi (HPLC) ile biyojen amin analizleri. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 89 s.
  • Kalac, P., Hlavatá, V., Krizek, M., 1997. Concentrations of five biogenic amines in Czech beers and factors affecting their formation. Food Chemistry, 58(3), 209
  • Hornero-Mendez, D., Garrido-Fernandez, A., 1997. Rapid high performance liquid chromatography analysis of biogenic amines in fermented vegetable brines. Journal of Food Protection, 60(4), 414-419.
  • Ordonez, A.I., Ibanez, F.C., Torre, P., Barcina, Y., 1997. Formation of biogenic amines in Idiazabal ewe's-milk-cheese: Effect of ripening, pasteurization and starter. Journal of Food Protection, 60(11), 1371-1375.
  • Lonvaud-Funel, A., 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiology Letters, 199, 9-13.
  • Künsch, U., Scharer, H., Pulver, D., Temperli, A., 1989. Study on the sulu bir çözelti olup, seyreltik asetik asitle pH si 5 e in food poisoning. Journal of Chromatography B, 693, 23-30.
  • Busto, O., Valero, Y., Guasch, J., Borrull, F., 1994. Solid phase extraction applied to the determination of biogenic amines in wines by HPLC. Chromatographia, 38(9-10), 571-578.
  • Moret, S., Conte, L.S., 1996. High-performance liquid chromatographic evaluation of biogenic amines in foods, an analysis of different methods of sample preparation in relation to food characteristics. Journal of Chromatography A, 729, 363-369.
  • Anlı, R.E., Vural, N., Yılmaz, S., Vural, Y.H., 2004. The determination of biogenic amines in Turkish red wines. Journal of Food Composition and Analysis, 17, 53-62.
  • Romero, R., Gázquez, D., Bagur, M.G., Sánchez-Vinas, M., 2000.
  • Optimization of chromatographic parameters for the determination of biogenic amines in wines by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, 871, 75-83. Van Boekel, M.A.J.S., Arentsen-Stasse, A.P., 1987. Determination of aromatic biogenic amines and their precursors in cheese by high performance liquid chromatography. Journal of Chromatography, 389, 267-272.
  • El-Sayed, M.M., 1996. Biogenic amines in processed cheese available in
  • Egypt. International Dairy Journal, 6, 1079-1086.
  • Vale, S.R., Gloria, M.B.A., 1997. Determination of biogenic amines in cheese. Journal of AOAC International, 80(5), 1006-1012.
  • Lange, J., Thomas, K., Wittmann, C., 2002. Comparision of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B, 779, 229-239.
  • Üren, A., Yücel, U., Hocalar, B., Turantaş, F., 2001. Fermente ürünlerden peynir, şarap ve lahana turşularında biyojen amin miktarları. 70 s.
  • Kalac, P., Krizek, M., 1996. Formation of biogenic amines in four edible mushroom species stored under different conditions. Food Chemistry, 58(3), 236.
  • Kalac, P., Svecová, S., Pelikánová, T., 2002. Levels of biogenic amines in typical vegetable products. Food Chemistry, 77, 349-351.
  • Ayhan, K., Kolsarıcı, N., Özkan, G., 1999. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53, 183
  • Vinci, G., Antonelli, M.L., 2002. Biogenic amines: quality index of freshness in red and white meat. Food Control, 13, 519-524.
  • Karababa, Z., 2003. Orto-fitalaldehit türevleri kullanılarak biyojen aminlerin yüksek basınç sıvı kromatografisi (HPLC) yöntemiyle analizi. Yüksek
  • Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 123 s. “Gıda Hijyeni ve Sanitasyon” II. Baskı Çıktı GIDA ANALİZLERİ Yrd.Doc.Dr.Canan DOKUZLU GIDALARDA DUYUSAL DEĞERLENDİRME Prof.Dr.Tomris ALTUĞ Yrd.Doç.Dr.Yeşim ELMACI İzmir - 2005

Biyojen Amin Analiz Yöntemleri

Yıl 2006, Cilt: 4 Sayı: 2, 19 - 24, 01.04.2006

Özgül Özdestan Ali Üren

Öz

Potansiyel toksisitelerinden dolayı çeşitli gıdalarda bulunan biyojen aminlerin analiz edilerek belirlenmesi oldukça önemlidir. Gıdaların matriksi kompleks olduğundan biyojen aminlerin analizi oldukça zordur. Bu nedenle kromatografik analizden önce gıdalardaki biyojen aminlerin ekstraksiyonu ve saflaştırılması gerekir. Saflaştırma aşamasından sonra biyojen aminler uygun türevlerine dönüştürülüp çoğunlukla yüksek performans sıvı kromatografisi HPLC ile analiz edilirler. Benzoil klorür, o-fitaldialdehit OPA ve dansil klorür en çok kullanılan türevlendirme reaktifleridir. Türevlendirme genel olarak kolon öncesi uygulanır. Bu derlemede farklı gıdalardaki biyojen aminlerin belirlenmesi amacıyla gerçekleştirilen analiz yöntemleri anlatılmaktadır

Anahtar Kelimeler

Biyojen aminler histamin HPLC

Kaynakça

  • Askar, A., Treptow, H., 1986. Biogene amine in Lebensmitteln. Vorkommen
  • Bedeutung und Bestimmung, Eugen Ulmer GmbH and Co, Stuttgart, Germany. Maijala, R., Eerola, S., 1993. Contaminant lactic acid bacteria of dry sausages produce histamine and tyramine. Meat Science, 35(3), 387-395.
  • Ten Brink, B., Damink, C., Joosten, H.M.L.J., Huis In't Veld, J.H.J., 1990.
  • Occurance and formation of biologically active amines in foods. International Journal of Food Microbiology, 11, 73-84. Silla Santos, M.H., 1996. Biogenic amines: their importance in foods.
  • International Journal of Food Microbiology, 29, 213-231. Shalaby, A.R., 1996. Significance of biogenic amines to food safety and human health. Food Research International, 29(7), 675-690.
  • Azim, Ö., 2002. Gıdalarda yüksek basınç sıvı kromatografisi (HPLC) ile biyojen amin analizleri. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 89 s.
  • Kalac, P., Hlavatá, V., Krizek, M., 1997. Concentrations of five biogenic amines in Czech beers and factors affecting their formation. Food Chemistry, 58(3), 209
  • Hornero-Mendez, D., Garrido-Fernandez, A., 1997. Rapid high performance liquid chromatography analysis of biogenic amines in fermented vegetable brines. Journal of Food Protection, 60(4), 414-419.
  • Ordonez, A.I., Ibanez, F.C., Torre, P., Barcina, Y., 1997. Formation of biogenic amines in Idiazabal ewe's-milk-cheese: Effect of ripening, pasteurization and starter. Journal of Food Protection, 60(11), 1371-1375.
  • Lonvaud-Funel, A., 2001. Biogenic amines in wines: role of lactic acid bacteria. FEMS Microbiology Letters, 199, 9-13.
  • Künsch, U., Scharer, H., Pulver, D., Temperli, A., 1989. Study on the sulu bir çözelti olup, seyreltik asetik asitle pH si 5 e in food poisoning. Journal of Chromatography B, 693, 23-30.
  • Busto, O., Valero, Y., Guasch, J., Borrull, F., 1994. Solid phase extraction applied to the determination of biogenic amines in wines by HPLC. Chromatographia, 38(9-10), 571-578.
  • Moret, S., Conte, L.S., 1996. High-performance liquid chromatographic evaluation of biogenic amines in foods, an analysis of different methods of sample preparation in relation to food characteristics. Journal of Chromatography A, 729, 363-369.
  • Anlı, R.E., Vural, N., Yılmaz, S., Vural, Y.H., 2004. The determination of biogenic amines in Turkish red wines. Journal of Food Composition and Analysis, 17, 53-62.
  • Romero, R., Gázquez, D., Bagur, M.G., Sánchez-Vinas, M., 2000.
  • Optimization of chromatographic parameters for the determination of biogenic amines in wines by reversed-phase high-performance liquid chromatography. Journal of Chromatography A, 871, 75-83. Van Boekel, M.A.J.S., Arentsen-Stasse, A.P., 1987. Determination of aromatic biogenic amines and their precursors in cheese by high performance liquid chromatography. Journal of Chromatography, 389, 267-272.
  • El-Sayed, M.M., 1996. Biogenic amines in processed cheese available in
  • Egypt. International Dairy Journal, 6, 1079-1086.
  • Vale, S.R., Gloria, M.B.A., 1997. Determination of biogenic amines in cheese. Journal of AOAC International, 80(5), 1006-1012.
  • Lange, J., Thomas, K., Wittmann, C., 2002. Comparision of a capillary electrophoresis method with high-performance liquid chromatography for the determination of biogenic amines in various food samples. Journal of Chromatography B, 779, 229-239.
  • Üren, A., Yücel, U., Hocalar, B., Turantaş, F., 2001. Fermente ürünlerden peynir, şarap ve lahana turşularında biyojen amin miktarları. 70 s.
  • Kalac, P., Krizek, M., 1996. Formation of biogenic amines in four edible mushroom species stored under different conditions. Food Chemistry, 58(3), 236.
  • Kalac, P., Svecová, S., Pelikánová, T., 2002. Levels of biogenic amines in typical vegetable products. Food Chemistry, 77, 349-351.
  • Ayhan, K., Kolsarıcı, N., Özkan, G., 1999. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks. Meat Science, 53, 183
  • Vinci, G., Antonelli, M.L., 2002. Biogenic amines: quality index of freshness in red and white meat. Food Control, 13, 519-524.
  • Karababa, Z., 2003. Orto-fitalaldehit türevleri kullanılarak biyojen aminlerin yüksek basınç sıvı kromatografisi (HPLC) yöntemiyle analizi. Yüksek
  • Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 123 s. “Gıda Hijyeni ve Sanitasyon” II. Baskı Çıktı GIDA ANALİZLERİ Yrd.Doc.Dr.Canan DOKUZLU GIDALARDA DUYUSAL DEĞERLENDİRME Prof.Dr.Tomris ALTUĞ Yrd.Doç.Dr.Yeşim ELMACI İzmir - 2005
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Özgül Özdestan Bu kişi benim

Ali Üren Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 4 Sayı: 2

Kaynak Göster

APA Özdestan, Ö., & Üren, A. (2006). Biyojen Amin Analiz Yöntemleri. Akademik Gıda, 4(2), 19-24.
AMA Özdestan Ö, Üren A. Biyojen Amin Analiz Yöntemleri. Akademik Gıda. Nisan 2006;4(2):19-24.
Chicago Özdestan, Özgül, ve Ali Üren. “Biyojen Amin Analiz Yöntemleri”. Akademik Gıda 4, sy. 2 (Nisan 2006): 19-24.
EndNote Özdestan Ö, Üren A (01 Nisan 2006) Biyojen Amin Analiz Yöntemleri. Akademik Gıda 4 2 19–24.
IEEE Ö. Özdestan ve A. Üren, “Biyojen Amin Analiz Yöntemleri”, Akademik Gıda, c. 4, sy. 2, ss. 19–24, 2006.
ISNAD Özdestan, Özgül - Üren, Ali. “Biyojen Amin Analiz Yöntemleri”. Akademik Gıda 4/2 (Nisan 2006), 19-24.
JAMA Özdestan Ö, Üren A. Biyojen Amin Analiz Yöntemleri. Akademik Gıda. 2006;4:19–24.
MLA Özdestan, Özgül ve Ali Üren. “Biyojen Amin Analiz Yöntemleri”. Akademik Gıda, c. 4, sy. 2, 2006, ss. 19-24.
Vancouver Özdestan Ö, Üren A. Biyojen Amin Analiz Yöntemleri. Akademik Gıda. 2006;4(2):19-24.

25964   25965    25966      25968   25967

88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).