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Gas chromatographic method for the determination of volatile amines in seafoods
Author(s) -
MARTIN R. I. PEREZ,
FRANCO J. M.,
MOLIST P.,
GALLARDO J. M.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00516.x
Subject(s) - dimethylamine , trimethylamine , chromatography , flame ionization detector , chemistry , gas chromatography , nitrogen , organic chemistry
Summary A method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen‐phosphorous‐specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples.