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Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography

Determination of five biogenic amines (heptylamine, histamine, tyramine, cadaverine and spermidine) in fish was optimised and validated using gas chromatography – flame ionisation detector (GC-FID) followed by confirmation using mass spectrometry (MS). The biogenic amines were derivatised using BSA...

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Main Authors: Muhammad Abdurrahman, Munir, Zaini, Assim, Fasihuddin, Badruddin Ahmad
Format: Article
Language:English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2016
Subjects:
QD Chemistry
SH Aquaculture. Fisheries. Angling
Online Access:http://ir.unimas.my/id/eprint/15030/1/Characterisation.pdf
http://ir.unimas.my/id/eprint/15030/
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spelling my.unimas.ir.150302022-02-08T02:04:35Z http://ir.unimas.my/id/eprint/15030/ Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography Muhammad Abdurrahman, Munir Zaini, Assim Fasihuddin, Badruddin Ahmad QD Chemistry SH Aquaculture. Fisheries. Angling Determination of five biogenic amines (heptylamine, histamine, tyramine, cadaverine and spermidine) in fish was optimised and validated using gas chromatography – flame ionisation detector (GC-FID) followed by confirmation using mass spectrometry (MS). The biogenic amines were derivatised using BSA (N, O-bis (trimethylsilyl) acetamide) + TMCS (trimethylchlorosilane) as a derivatisation agent. The linear working range was between 0.9995 – 0.9999. The limit of detection (LODs) were in the range of 1.20 – 2.90 μg/mL. The efficiency of recovery for every biogenic amines, which ranged between 98.41 – 116.39%, indicated that analytical procedure can be used to extract biogenic amines in fish. Using GC-FID, the concentration of five biogenic amines were simultaneously determined in fresh and salted fish samples such as mackerel (Scomberomorus guttatus), sardine (Sardinella gibbosa), whiptail (Himantura walga), gourami (Trichogaster pectoralis) and toli shad (Tenualosa toli). Histamine is found in fresh mackerel (S. guttatus) and sardine (S. gibbosa) at concentration of 5.96 and 2.69 mg/kg, respectively. Salted sardine (S. gibbosa) has histamine concentration of 8.95 mg/kg. All histamine concentrations detected were below 50 mg/kg (FDA regulation) which is below the permissible threshold associated with scombroid poisoning. Cadaverine was detected in fresh sardine (S. gibbosa), whiptail stingray (H. walga) and salted gourami (T. pectoralis) with concentration of 4.96, 146.39 and 18.80 mg/kg, respectively. None of them has biogenic amines, and histamine within FDA regulation levels (below 50 mg/kg). Universiti Malaysia Sarawak, (UNIMAS) 2016 Article PeerReviewed text en http://ir.unimas.my/id/eprint/15030/1/Characterisation.pdf Muhammad Abdurrahman, Munir and Zaini, Assim and Fasihuddin, Badruddin Ahmad (2016) Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography. Borneo Journal of Resource Science and Technology, 6 (2). pp. 21-27. ISSN 2229-9769
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic QD Chemistry
SH Aquaculture. Fisheries. Angling
spellingShingle QD Chemistry
SH Aquaculture. Fisheries. Angling
Muhammad Abdurrahman, Munir
Zaini, Assim
Fasihuddin, Badruddin Ahmad
Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
description Determination of five biogenic amines (heptylamine, histamine, tyramine, cadaverine and spermidine) in fish was optimised and validated using gas chromatography – flame ionisation detector (GC-FID) followed by confirmation using mass spectrometry (MS). The biogenic amines were derivatised using BSA (N, O-bis (trimethylsilyl) acetamide) + TMCS (trimethylchlorosilane) as a derivatisation agent. The linear working range was between 0.9995 – 0.9999. The limit of detection (LODs) were in the range of 1.20 – 2.90 μg/mL. The efficiency of recovery for every biogenic amines, which ranged between 98.41 – 116.39%, indicated that analytical procedure can be used to extract biogenic amines in fish. Using GC-FID, the concentration of five biogenic amines were simultaneously determined in fresh and salted fish samples such as mackerel (Scomberomorus guttatus), sardine (Sardinella gibbosa), whiptail (Himantura walga), gourami (Trichogaster pectoralis) and toli shad (Tenualosa toli). Histamine is found in fresh mackerel (S. guttatus) and sardine (S. gibbosa) at concentration of 5.96 and 2.69 mg/kg, respectively. Salted sardine (S. gibbosa) has histamine concentration of 8.95 mg/kg. All histamine concentrations detected were below 50 mg/kg (FDA regulation) which is below the permissible threshold associated with scombroid poisoning. Cadaverine was detected in fresh sardine (S. gibbosa), whiptail stingray (H. walga) and salted gourami (T. pectoralis) with concentration of 4.96, 146.39 and 18.80 mg/kg, respectively. None of them has biogenic amines, and histamine within FDA regulation levels (below 50 mg/kg).
format Article
author Muhammad Abdurrahman, Munir
Zaini, Assim
Fasihuddin, Badruddin Ahmad
author_facet Muhammad Abdurrahman, Munir
Zaini, Assim
Fasihuddin, Badruddin Ahmad
author_sort Muhammad Abdurrahman, Munir
title Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
title_short Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
title_full Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
title_fullStr Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
title_full_unstemmed Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography
title_sort characterisation of biogenic amines in fish collected from sarawak using gas chromatography
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2016
url http://ir.unimas.my/id/eprint/15030/1/Characterisation.pdf
http://ir.unimas.my/id/eprint/15030/
_version_ 1724612330908549120
score 13.211869

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