An ion pair HPLC method for the determination of histamine - tyramine - tryptamine - beta-phenylethylamine and their amino acid precursors in cheeses for industrial purposes

An HPLC method for the simultaneous determination of histamine, tyramine, tryptamine, β-phenylethylamine and their free precursor amino acids in some types of industrially produced Umbrian cheeses is presented. The method is suitable for routine analysis in small factories since it is easy to carry out and is quantitative and reproducible. Ion pair HPLC chromatography with UV detection at 215 nm showed a sensitivity of 8 ng and 64 ng for tryptamine and β-phenylethylamine, respectively, and a good linearity (average r = 0.9988). The amounts of the four biogenic amines and their amino acid precursors were evaluated in the early and late stages of ripening for Caciotta cheese and as a function of starter bacteria in three Pecorino cheeses, an experimental cheese produced with Penicillium roquefortii (Roquefort) and a seasoned Pecorino cheese.