Biogenic amines in high concentration can affect the quality of foods and cause several diseases since they are present in products like seafood, wines, and other fermented products. Shrimp by-products are a rich source of protein hydrolysate that can be used as dietary supplements. Samples (from shrimp by-products) of dry protein powder, liquid protein hydrolysate and flour of shrimp head were analyzed to evaluate the histamine and tyramine contents. Amines were extracted with trichloroacetic acid 5% and derivatized with o-phthaldialdehyde. The chromatographic separation was performed in an analytical column, Chrom SEP SS C18 5 µm (4.6 mm × 150 mm) and a fluorescence detector was used with wavelengths at λex = 335 nm and λem = 440 nm. The mobile phase was a mixture of tetrahydrofuran, methanol and phosphate buffer at a flow rate of 0.6 mL min-1 using elution gradient. Under these conditions, the repeatability (relative standard deviation, RSD < 6.55%), reproducibility (< 5.60%) and accuracy were of satisfying quality. The recovery values were 84.51, 90.75, 95.37, 98.68 and 84.29% for L-tyrosine, L-tryptophan, L-lysine, tyramine and histamine, respectively. This method has been successfully applied for the quantification of precursor amino acids and biogenic amines in different matrices.
biogenic amines; o-phtaldialdehyde; shrimp by-products; HPLC; protein hydrolysate
