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Tyramine in Cocoa and Derivatives
Author(s) -
JALON M.,
SANTOSBUELGA C.,
RIVASGONZALO J. C.,
MARINEFONT A.
Publication year - 1983
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.1365-2621.1983.tb10786.x
Subject(s) - tyramine , chemistry , chromatography , elution , extraction (chemistry) , relative standard deviation , ethyl acetate , detection limit , biochemistry
A method is described for the analysis of tyramine in cocoa and derivatives by sand‐column extraction with alkaline ethyl acetate as eluant and later transference to a 0.2N HCl acid phase. Tyramine is determined quantitatively by fluorometry after reaction with α‐nitrous‐β‐naphthol. Qualitative confirmation is carried out by spectrofluorometry and thin layer chromatography. Average recovery of the method was 88.7% and relative standard deviation was 4.61%. The method was applied to samples of derivatives of cocoa sold in Spain and to intermediate substances in the industrial processes used in the production of sweetened cocoa powder. The amounts of tyramine found ranged between 0.1 and 2.8 μg/g.