Estimation of biogenic amines in foods

Biogenic amines in foods have been proposed as initiators of dietary‐induced migraine. Studies of levels of 2‐phenylethylamine, p‐tyramine and the diamines histamine, putrescine and cadaverine in a number of Australian and other foods were made by ion exchange and high pressure liquid chromatographic methods. In the latter method the amines were chromatographed as their fluorescamine derivatives. The use of such derivatives also enabled confirmation of the identity of the amine by field desorption‐mass spectrometry. Extraction procedures were devised to give satisfactory recoveries of amines in foods and to overcome problems associated with the binding of amines to other food constituents.