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Rapid, Automated Analysis of Amines in Seafood by Ion‐Moderated Partition HPLC
Author(s) -
GILL T. A.,
THOMPSON J. W.
Publication year - 1984
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.1365-2621.1984.tb12479.x
Subject(s) - chromatography , chemistry , dimethylamine , cadaverine , high performance liquid chromatography , trimethylamine , sodium hydroxide , saponification , perchloric acid , elution , putrescine , inorganic chemistry , organic chemistry , enzyme
A direct method was developed for the determination of seafood amines. The method utilizes the principle of ion‐moderated partition high performance liquid chromatography (HPLC).The method involves the extraction of muscle tissue in perchloric acid (PCA) and the subsequent chromatography of the neutralized PCA extract using dilute pH 11.0 sodium hydroxide as elution solvent, the entire procedure requiring approximately 30 min to complete. The biogenic amines (histamine, putrescine and cadaverine) were separated and the method compared with an existing HPLC procedure. Trimethylamine and dimethylamine were also determined. by this method. Results compared favorably with data obtained by existing calorimetric procedures used for the determination of these compounds.