Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 158-160 |
| Number of pages | 3 |
| Journal | Journal of Food Science |
| Volume | 56 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 1991 Jan 1 |
All Science Journal Classification (ASJC) codes
- Food Science
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Cite this
YEN, GOWCHIN. C., & Hsieh, C-L. (1991). Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC. Journal of Food Science, 56(1), 158-160. https://doi.org/10.1111/j.1365-2621.1991.tb08000.x