A Rapid Ion-Pair HPLC Procedure for the Determination of Tyramine in Dairy Products

A rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion-pair reversed phase chromatography and quantitatively determinated after o-phthalaldehyde post-column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20–400 ng was linear and reproducible. The overall recovery rates were satisfactory.