Biogenic amine determination in Tulum cheese by high performance liquid chromatography (HPLC)

ÖZKAYA F., Ayhan K., Ozkan G.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.55, no.1, pp.27-28, 2000 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 55 Issue: 1
  • Publication Date: 2000
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.27-28
  • Ankara Haci Bayram Veli University Affiliated: No


Biogenic amines in 20 Tulum cheese samples, collected randomly from supermarkets of Ankara, were determined by using high performance liquid chromatography (HPLC) with precolumn derivatization. Tryptamine, phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine contents of the samples were screened. The microbiological counts of lactic acid bacteria, coliform bacteria, total mesophilic aerobic bacteria and yeast and moulds in the samples were also determined. Phenylethylamine ranging from 64+/-3.34 to 331+/-19.1 mg/100 g and putrescine ranging from 17.2+/-3.23 to 86.7+/-7.01 mg/100 g were the biogenic amines present in highest concentrations in Tulum cheese. The changes of the microbiological counts were also determined after storage at 5 and 20 degrees C for 3 months. Amines were in low concentrations at the beginning, but they were increased after the storage due to the proteolysis by bacteria. Tyramine was the highest biogenic amine in some samples after storage at 5 and 20 degrees C.