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題名: Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC
作者: Yen, Gow-Chin;Hsieh, Chiu-Lan
貢獻者: 生物技術研究所
日期: 1991-01
上傳時間: 2012-08-07T06:56:09Z
出版者: John Wiley & Sons, Inc.
摘要: A simple HPLC method was developed for simultaneous determination of putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermidine, spermine, histamine, tyramine, and agmatine. Amines were derivatized with benzoyl chloride and separated well on Lichrosphere are 100 RP-18 column using a gradient elution system with a mixture of methanol and water in 10 min. Amine content of canned fish was detected by this method, and except for anchovie products most samples contained the nine amines at low levels. This method would be useful for detection of amines in fish.
關聯: Journal of Food Science, 56(1): 158-160
顯示於類別:[生物技術研究所] 期刊論文

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