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Please use this identifier to cite or link to this item: http://ir.ncue.edu.tw/ir/handle/987654321/13200

Title: Simultaneous Analysis of Biogenic Amines in Canned Fish by HPLC
Authors: Yen, Gow-Chin;Hsieh, Chiu-Lan
Contributors: 生物技術研究所
Date: 1991-01
Issue Date: 2012-08-07T06:56:09Z
Publisher: John Wiley & Sons, Inc.
Abstract: 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.
Relation: Journal of Food Science, 56(1): 158-160
Appears in Collections:[生物技術研究所] 期刊論文

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