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HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE
Author(s) -
KOEHLER P. E.,
EITENMILLER R. R.
Publication year - 1978
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.1365-2621.1978.tb15279.x
Subject(s) - tryptamine , tyramine , chemistry , chromatography , food science , biogenic amine , high performance liquid chromatography , biochemistry , serotonin , receptor
High pressure liquid chromatography in conjunction with paired‐ion chromatography provided a rapid, effective, sensitive tool for studying biogenic amines in food products. In a survey of 61 cheeses, 13 sausages and 10 chocolate samples for tyramine, phenylcthylamine and tryptamine, tyramine was found to be most prevalent and in generally higher concentrations. Tyramine was present in 90% of the cheese and 85% of the sausage samples. Phenylethylamine was found in 38% of cheese and sausage samples while tryptamine occurred in only 18% of the cheeses and 38% of the sausages. None of the amines was detected in the chocolate samples.