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FLUORESCENT QUANTITATION OF BIOLOGICALLY ACTIVE AMINES IN FOODS WITH 7‐CHLORO‐4‐NITROBENZOFURAZAN (NBD‐CI)
Author(s) -
VOIGT M. N.,
EITENMILLER R. R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02910.x
Subject(s) - tryptamine , chemistry , reagent , tyramine , fluorescence , histamine , biological activity , derivative (finance) , organic chemistry , biochemistry , biology , in vitro , physics , quantum mechanics , economics , financial economics , endocrinology
The usefulness of 7‐chloro‐4‐nitrobenzofurazan (NBD‐CI) for the quantitative fluorescence detection of biologically active amines commonly found in fermented foods was studied. The reagent was found to be advantageous when compared to ortho‐phthaldehyde and ethylene diamine due to the simplicity of derivative formation and ability to form fluorescent derivatives with a variety of biologically active amines. NBD‐CI was shown to form quantitative derivatives with tyramine, tryptamine and histamine. There was a limited linear response for tryptamine.