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Analysis of Cheese for Histamine, Tyramine, Tryptamine, Histidine, Tyrosine, and Tryptophane¹

College of Pharmacy, Rutgers University, Piscataway, NJ 08854

James W. Ayres² and William E. Sandine³

Oregon State University, Corvallis 97331

ABSTRACT

A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were quantified by employing a counter ion-containing mobile phase and by comparing peak areas of high performance liquid chromatography charts for sample cheeses versus standard cheeses containing known amounts of added amines based on dual injections of samples and standards. Recovery of amines and amino acids varied from 87.5 to 111%.

Histamine, which has been associated with food poisoning in concentrations of 185 mg/100 g in Swiss cheese and 180 to 500 mg/100 g in fish, was found in concentrations above 500 mg/100 g in Swiss cheese. The high performance liquid chromatography analytical method should be useful for screening to detect cheese samples containing toxic amounts of histamine and for research studies designed to determine the cause and effect relationships for histamine production in cheese.

¹ Technical Paper No Oregon Agricultural Experiment Station.

² College of Pharmacy.

³ Department of Microbiology.