Abstract: Objective: To establish a method for determination of tyramine in soy sauce by molecular imprinting solid phase extraction (MISPE) and high performance liquid chromatography (HPLC). Methods: Tyramine molecular imprinted polymer (MIP) was prepared by bulk polymerization using tyramine, p-vinylbenzoic acid and ethylene glycol dimethacrylate as template, functional monomer and cross-linker, respectively. The MISPE column was made using MIP as filler. The extraction conditions were optimized before HPLC determination. Results: The optimized conditions were as follows: the loading, washing, eluting solvent were 5% ethanol, 10% methanol and 40% acetonitrile, respectively, and the flow velocity was 0.5 mL/min. The recoveries were in the range of 86.95%-106.06% at the spiked level of 5 μg/mL and 10 μg/mL. Conclusion: The proposed method allows the efficient extraction of tyramine in soy sauce in pre-treatment and with high sensitivity, which can be applied to trace analysis of tyramine in food.
Template and target information: tyramine
Author keywords: Tyramine, molecularly imprinted solid phase extraction, high performance liquid chromatography, soy sauce