Tyramine Content In Black Galingale
Tyramine (4-(2-aminoethyl) phenol) is the most important trace which was known as the one type of biogenic amine. Tyramine was produced by microbial decarboxylation of tyrosine. In generally it can be found in many foods especially in fermented food products. Black galingale (Kaempferia parviflora) is a widely popular herbal for human consumption. The objective of this work was to optimized the sample preparation method to analyse tyramine content in black galingale samples by 3 methods such as hot extraction, maceration extraction and ultrasonic extraction. Then tyramine was detected using reverse phase high performance liquid chromatography after pre-column derivatization with O-phthaldialdehyde (OPA). The result showed that ultrasonic extraction is the best method to prepare tyramine in Black galingale for analysis. After the application of this method for analysis tyramine , it revealed that Black galingale contained tyramine approx. 1423.99 µg/100 g or 14.24 mg kg-1. Consumption of black galingale do not affect on the health risk of human due to their relatively low levels. The advantage of this method is easy, conveniently, fast and has not effects of interfere.
Keywords— Biogenic amines, Black Galingale, HPLC, Tyramine.