Determination of biogenic amines in foods of animal origin by HPLC
1997
Greif, G. | Greifova, M. (Slovenska Technicka Univ., Bratislava (Slovakia). Chemickotechnologicka Fakulta) | Drdak, M.
A method for determination of hygienically important components (cadaverine, putrescine, histamine and tyramine) present in foods was developed and tested. HPLC on NUCLEOSIL C18 column was used for this determination, with the methanol mobile phase : cetonitril : water at a ratio 2:1:1 (v/v/v) and detection in UV zone at a wavelength of 254 nm. The limit of determination was 10 ng for cadaverine, putrescine, histamine and 20 ng for tyramine in feed, which corresponds to 1 or 2 mg per 1 kg sample at a sample weight of 10 g. The method yield was 85-102 % with maximum standard deviation 2.3 %.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Library of Antonin Svehla