ABSTRACT
CONTENTS 41.1 Structure ..............................................................................................................861 41.2 Toxicological Importance .................................................................................... 862 41.3 Expected Amounts of Biogenic Amines and Polyamines in Dairy Foods ............ 864 41.4 Current Analytical Methods for the Determination of Toxicologically
Important Amines in Dairy Foods ...................................................................... 864 41.4.1 Supplementary Analysis: Screening for Amine Producers ...................... 864 41.4.2 Overall Scheme of Biogenic Amines and Polyamines Analysis ...............867 41.4.3 Amines Extraction from the Matrix of Dairy Foods,
Including Cleaning Procedures ...............................................................867 41.4.4 Derivatization ........................................................................................ 869 41.4.5 Separation .............................................................................................. 870 41.4.6 Detection ............................................................................................... 872 41.4.7 Example of a Protocol ............................................................................ 873
References ...................................................................................................................... 875
41.1 Structure Under the term “amines,” biogenic amines (BA) and polyamines (PA) will be recognized in this chapter. ey are relatively simple organic nitrogenous bases, formed predominantly by the decarboxylation of their particular precursor amino acids.
