Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

Determination of ammonium and biogenic amines by ion chromatography. A review

The amount and type of chemical compounds found in food products and the environment, which are and should be controlled, is increasing. This is associated with toxicological knowledge, resulting regulations, rapid development of analytical methods and techniques, and sample preparation methods for analysis. These include, among others, ammonia derivatives such as ammonium, and amines, including biogenic amines. Their occurrence in the environment and food is related to their widespread use in many areas of life and their formation as a result of various physical and chemical changes. Analysts use various methods both classical and instrumental to theirs quantify in different matrices such as food, medicinal and environmental samples. Nevertheless, there is still a need for analytical methods with increased matrix-tolerance, selectivity, specificity, and higher sensitivity. While in the determination of ammonium, ion chromatography is a reference method. In the case of biogenic amines, its use for these purposes is not yet so common. However, given ion chromatography its advantages and rapid development, its importance can be expected to increase in the near future, especially at the expense of gas chromatography methods. This paper is a summary of the advantages and limitations of ion chromatography in this important analytical field and a literature review of the past 15 years.