Simultaneous Determination of Food-Related Amines by High-Performance Liquid Chromatography

R. B. H. Wills Department of Food Science and Technology, The University of New South Wales, P. O. Box 1, Kensington, NSW, 2033, Australia

J. Silalahi Department of Food Science and Technology, The University of New South Wales, P. O. Box 1, Kensington, NSW, 2033, Australia

M. Wootton Department of Food Science and Technology, The University of New South Wales, P. O. Box 1, Kensington, NSW, 2033, Australia

Abstract

Ten amines found in marine foods, dimethylamine, trimethylamine, trimethylamine oxide, ammonia, urea, histamine, cadaverine, putrescine, spermine and spermidine were separated by HPLC using an ion-moderated partition column. Optimum resolution and sensitivity were obtained using 0.003N sodium hydroxide as the mobile phase and UV detection at 208 nm.

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Simultaneous Determination of Food-Related Amines by High-Performance Liquid Chromatography

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Simultaneous Determination of Food-Related Amines by High-Performance Liquid Chromatography

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