caa a22 4500 606243208 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150301xx s 000 0 eng 10.1007/s11694-014-9213-4 doi (NATIONALLICENCE)springer-10.1007/s11694-014-9213-4 Determination of biogenic amines in Persian Gulf fish: application of stirrer bead milling extraction method [Elektronische Daten] [Fereydoon Aflaki, Vanik Ghoulipour, Nader Saemian, Shahab Sheibani, Maryam Salahinejad] Biogenic amines forms in food by microbial enzymatic decarboxylation of amino acids and excessive consumption of these amines can be of health concern. Many techniques have been developed for the extraction of biogenic amines in food, including acidic or organic extraction as well as solid phase extraction. In this study, we described an alternative method based on a stirrer bead milling for extraction of biogenic amines from fish muscles. The rate and stirring time were optimized with an experimental design optimization procedure. The developed method was compared with the traditional homogenization extraction method. After a derivatization step with benzoyl chloride, samples were analyzed for amines quantitative determination with RP-HPLC system. The analysis method showed good linearity (correlation coefficients of 0.9989) and good recoveries (>94.23%). The repeatability and reproducibility of the method, in terms of the relative standard deviation, ranged from 1.6 to 2.6% and 3.3 to 4.9% respectively. Moreover, the detection limits of biogenic amines were calculated between 0.05 and 0.09mgkg−1 in fish samples. The proposed method has been applied to the analysis of different fish species of the Persian Gulf. Low biogenic amine levels were found in most fish samples. Total biogenic amine contents of selected samples were ≤68.3mgkg−1. Springer Science+Business Media New York, 2014 Stirrer bead milling nationallicence HPLC nationallicence Biogenic amines nationallicence Fish nationallicence Aflaki Fereydoon Department of Applied Chemistry, Faculty of Chemistry, Kharazmi (TarbiatMoallem) University, 15719-14911, Tehran, Iran aut Ghoulipour Vanik Department of Applied Chemistry, Faculty of Chemistry, Kharazmi (TarbiatMoallem) University, 15719-14911, Tehran, Iran aut Saemian Nader Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut Sheibani Shahab Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut Salahinejad Maryam Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 86-94 2193-4126 9:1<86 2015 9 11694 https://doi.org/10.1007/s11694-014-9213-4 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-014-9213-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Aflaki Fereydoon Department of Applied Chemistry, Faculty of Chemistry, Kharazmi (TarbiatMoallem) University, 15719-14911, Tehran, Iran aut NATIONALLICENCE 700 1- Ghoulipour Vanik Department of Applied Chemistry, Faculty of Chemistry, Kharazmi (TarbiatMoallem) University, 15719-14911, Tehran, Iran aut NATIONALLICENCE 700 1- Saemian Nader Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut NATIONALLICENCE 700 1- Sheibani Shahab Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut NATIONALLICENCE 700 1- Salahinejad Maryam Nuclear Science Research School, Nuclear Science and Technology Research Institute, Tehran, Iran aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/1(2015-03-01), 86-94 2193-4126 9:1<86 2015 9 11694