zhpsЖурнал прикладной спектроскопииZhurnal Prikladnoii Spektroskopii0514-7506B. I. Stepanov Institute of Physics of the National Academy of Scienceszhps-2358Research ArticleАННОТАЦИИ АНГЛОЯЗЫЧНЫХ СТАТЕЙABSTRACTS ENGLISH-LANGUAGE ARTICLESРазработка и валидация метода первой производной спектрофотометрии в УФ-видимом диапазоне для количественного определения тирамина в ферментированных продуктах с оценкой экологичностиDevelopment and Validation of a First Derivative UV-Visible Spectrophotometric Method for the Quantification of Tyramine in Fermented Foods with Greenness EvaluationSalvaC.SalvaC.

Бангалор 

Bengalur 

AkulaK.AkulaK.

Хайдарабад, Индия 

Barkatpura Hyderabad 

KhaggaB.KhaggaB.

Хайдарабад, Индия 

Barkatpura Hyderabad 

bhavya.khagga@gmail.comAdgyl Lifesciences Pvt. Ltd.ИндияInvivo Department, Adgyl Lifesciences Pvt LtdIndiaФармацевтический колледж, БаркатпураИндияDepartment of Pharmaceutical Analysis, RBVRR College of PharmacyIndia20260809202693457710Copyright © Salva C., Akula K., Khagga B., 20262026Salva C., Akula K., Khagga B.Salva C., Akula K., Khagga B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://zhps.ejournal.by/jour/article/view/2358

Разработан метод первой производной спектрофотометрии в УФ-видимом диапазоне для селективного измерения тирамина в образцах ферментированных пищевых продуктов, успешно минимизирующий помехи от гистамина. Метод валидирован в соответствии со стандартами ICH Q2(R2), показана его линейность в диапазоне 10–18 мкг/мл с пределом обнаружения (LOD) 0.401 мкг/мл и пределом количественного определения (LOQ) 1.217 мкг/мл, подтверждена чувствительность и надежность для рутинного тестирования. Оценка воздействия метода на окружающую среду с использованием инструментов AGREE (0.66), BAGI (62.5) и MoGAPI (74) показала благоприятный уровень экологичности, особенно в отношении энергоэффективности, минимальной подготовки образцов и безопасного хранения, несмотря на наличие некоторых менее экологичных элементов, в том числе метанола и трихлоруксусной кислоты.

A new UV-visible spectrophotometric method using the first derivative has been established for the selective measurement of tyramine in fermented food samples, successfully minimizing interference from histamine. This method has been validated following ICH Q2(R2) standards, showing excellent linearity between 10 and 18 µg/mL, with a limit of detection (LOD) at 0.401 µg/mL and a limit of quantification (LOQ) of 1.217 µg/mL, confirming its sensitivity and dependability for routine testing. An evaluation of the method's environmental impact using AGREE (0.66), BAGI (62.5), and MoGAPI (74) tools revealed a favorable level of greenness, particularly regarding energy efficiency, minimal sample preparation, and safe preservation, despite certain less eco-friendly elements associated with methanol and trichloroacetic acid due to their harmful nature. In conclusion, this method offers a simple, accurate, and reproducible way to measure tyramine in fermented foods, providing important insights into environmental performance and supporting sustainable practices in food analysis.

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The authors declare that there are no conflicts of interest present.