Determination of 9 Biological Amines and 2 Organic Amines in Fish Meat by Precolumn Derivatization Liquid Chromatography-Tandem Mass Spectrometry Based on Hinsberg Reaction

Multiple studies have demonstrated the harmful effects of consuming high levels of biogenic amines (BAs) and organic amines (OAs), underscoring the need for precise monitoring techniques. This study presents an innovative precolumn derivatization high-performance liquid chromatography-tandem mass spectrometry approach, utilizing the Hinsberg reaction, which can accurately detect 9 BAs and 2 OAs in fish meat with excellent sensitivity. BAs and OAs in fish meat were extracted using 5% trichloroacetic acid solution. Add dansyl chloride-acetonitrile solution (5 mg mL −1 ) and react in the dark at 45 °C water bath temperature for 30 min. The derivative products were analyzed on a liquid chromatography-tandem mass spectrometer. The results presented in this study provide excellent RSDs of 0.7–5.4% and great linear relationship ( R 2 > 0.99) for 9 BAs and 2 OAs; high recoveries were obtained in different fish samples (79.4–101.4%). This study provides new analytical methods for BAs and OAs, providing a solution to the potential hazards of these amines in fish meat.