DETERMINATION OF BIOGENIC-AMINES IN LEAFY VEGETABLES BY AMINO-ACID ANALYZER

An automated ion-exchange chromatographic method is described for determination of biogenic amines in leafy vegetables using a cation-exchange resin column in potassium form and a three-buffer system. The following amines were separated and quantified for Chinese cabbage, endive, iceberg lettuce and radiocchio: putrescine, histamine, cadaverine, spermidine, agmatine, spermine, tyramine. Amines from vegetable samples were extracted with 10% trichloroacetic acid. The total concentration of these amines ranged from 14 to 20 mug/g fresh weight. Spermidine was the major polyamine detected, present at concentrations of 7-15 mug/g fresh weight.