Biogenic amines in fermented sausage .1. Analytical aspects on the determination of biogenic amines

被引：0
|
作者：
Paulsen, P
Bauer, F
Vali, S
机构：
来源：
FLEISCHWIRTSCHAFT | 1997年 / 77卷 / 03期
关键词：
biogenic amines; fermented sausage; formation during ripening; analytical aspects;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A labour-saving method for the determination of eight biogenic amines in fermented sausage was de-veloped, which is based on the detection of dansyl-derivatives by means of RP-HPLC. A characterisation of this method is given as well as the results of a ripening and storage trial of dry fermented sausage. The results show that tyramine and putrescine, and second to those, histamine and cadaverine are formed during ripening.
引用
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页码：271 / 274
页数：4
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