Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC

GOW‐CHIN ‐C YEN; Chiu-Lan Hsieh

doi:10.1111/j.1365-2621.1991.tb08000.x

Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC

GOW‐CHIN ‐C YEN, Chiu-Lan Hsieh

Department of Biology

Research output: Contribution to journal › Article

95 Citations (Scopus)

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	https://doi.org/10.1111/j.1365-2621.1991.tb08000.x
Publication status	Published - 1991 Jan 1

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All Science Journal Classification (ASJC) codes

Food Science

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

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Access to Document

10.1111/j.1365-2621.1991.tb08000.x