Fish Analysis Containing Biogenic Amines Using Gas Chromatography Equipped With Flame Ionization And Mass Spectrometer Detectors
Muhammad Abdurrahman Munir, Ahlam Inayatullah, Hamid Alkhair Badrul
Abstract
Biogenic amines generally can be found in fish due to amines in fish undergoing a degradation process. According to the United States Food and Drug Administration (FDA), biogenic amines in fish and fish products can cause harm to consumers if consumed more than 50 µg/mL. Thus, it is important to analyze them. Five biogenic amines such as heptylamine, histamine, tyramine, cadaverine and spermidine were extracted using soaking method with methanol 50% (v/v), afterward they were detected in fish and fish products using gas chromatography – flame ionisation detector (GC-FID) and the biogenic amines structures were confirmed using mass spectrometry (MS). The detection limits (DLs) were range at 1.20 – 2.90 µg/mL. Histamine was detected in fish and fish products such as sardine (Sardinella gibosa) and mackerel (Scomberomorus guttatus) at concentration of 5.96 and 2.69 µg/mL, respectively, whereas cadaverine was found in sardine (Sardinella gibosa) at concentration of 4.96 µg/mL. Histamine concentrations in this study were detected below 50 µg/mL which is below the permissible threshold associated with scombroid poisoing.