Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC

GOW‐CHIN ‐C YEN, Chiu-Lan Hsieh

Research output: Contribution to journalArticle

94 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 languageEnglish
Pages (from-to)158-160
Number of pages3
JournalJournal of Food Science
Volume56
Issue number1
DOIs
Publication statusPublished - 1991 Jan 1

Fingerprint

canned fish
Biogenic Amines
biogenic amines
amines
Amines
Fishes
High Pressure Liquid Chromatography
Agmatine
Cadaverine
agmatine
tryptamine
Tyramine
cadaverine
Putrescine
Spermidine
Spermine
tyramine
spermine
spermidine
putrescine

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

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Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC. / YEN, GOW‐CHIN ‐C; Hsieh, Chiu-Lan.

In: Journal of Food Science, Vol. 56, No. 1, 01.01.1991, p. 158-160.

Research output: Contribution to journalArticle

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