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 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Food Science
Cite this
}
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 journal › Article
TY - JOUR
T1 - Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC
AU - YEN, GOW‐CHIN ‐C
AU - Hsieh, Chiu-Lan
PY - 1991/1/1
Y1 - 1991/1/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=84985201302&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84985201302&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1991.tb08000.x
DO - 10.1111/j.1365-2621.1991.tb08000.x
M3 - Article
AN - SCOPUS:84985201302
VL - 56
SP - 158
EP - 160
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 1
ER -