Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC |
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| Authors: | GOW-CHIN YEN CHIU-LUAN HSIEH |
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| Affiliation: | Authors Yen and Hsieh are affiliated with the Dept. of Food Science, National Chung Hsing Univ., 250 Kuokuang Road, Taichung, Taiwan, Republic of China. |
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| 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. |
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