EXTRACTION AND DETERMINATION OF BIOGENIC-AMINES IN FERMENTED SAUSAGES AND OTHER MEAT-PRODUCTS USING REVERSED-PHASE-HPLC

被引：28
|
作者：
STRAUB, B [1 ]
SCHOLLENBERGER, M [1 ]
KICHERER, M [1 ]
LUCKAS, B [1 ]
HAMMES, WP [1 ]
机构：
[1] UNIV HOHENHEIM,INST LEBENSMITTELTECHNOL,GARBENSTR 25,D-70599 STUTTGART,GERMANY
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 03期
关键词：
D O I：
10.1007/BF01185276
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A convenient method is described for the analysis of biogenic amines (BA) by means of reversed-phase-HPLC. The method is characterized by multi-channel UV detection (diodearray), subsequent post-column derivatization with o-phthaldialdehyde and 3-mercaptopropionic acid, and fluorescence detection. For the analysis of meat products and especially fermented sausages an optimized perchloric acid extraction process was introduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113% with a detection limit for amines of 0.5 mg/kg.
引用
收藏
页码：230 / 232
页数：3
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