Premium
A Rapid Ion‐Pair HPLC Procedure for the Determination of Tyramine in Dairy Products
Author(s) -
Reuvers Th. B. A.,
Pozuelo M. Martin,
Ramos M.,
Jimenez R.
Publication year - 1986
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.1365-2621.1986.tb10841.x
Subject(s) - tyramine , chemistry , chromatography , high performance liquid chromatography , food science , biochemistry
A rapid high performance liquid chromatographic method for the determination of tyramine in dairy products was developed. The amine was extracted from foods with warm methanol, separated by ion‐pair reversed phase chromatography and quantitatively determinated after o‐phthalaldehyde post‐column derivatization with a fluorescence detector. The calibration curve for tyramine in the range of 20–400 ng was linear and reproducible. The overall recovery rates were satisfactory.