SIMULTANEOUS ANALYSIS OF BIOGENIC-AMINES IN CANNED FISH BY HPLC

被引：82
|
作者：
YEN, GC
HSIEH, CL
机构：
[1] The Dept of Food Science, National Chung Hsing Univ, Taichung
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb08000.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A simple HPLC method was developed for simultaneous determination of putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermidine, spermine, histamine, tyramine, and agmatine. Amines were derivatized with benzoyl chloride and separated well on Lichrosphere are 100 RP-18 column using a gradient elution system with a mixture of methanol and water in 10 min. Amine content of canned fish was detected by this method, and except for anchovie products most samples contained the nine amines at low levels. This method would be useful for detection of amines in fish.
引用
收藏
页码：158 / 160
页数：3
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