Determination of biogenic amines in cheese and some other food products by HPLC in combination with thermo-sensitized reaction detection
Summary
Type: HPLC Application #: 102340
Detection: UV-VIS, 546nm Conditions: eluent: 16g ninhydrin and 1.2g hydrindantin, dissolved in 322ml dimethyl sulphoxide (DMSO) by sonication, plus 350ml 2.8M Na acetate buffer pH 5.0, mixed with a solution of 2g Na dodecyl sulphate in 618ml DMSO - 710 ml water flow rate 1.0ml Authors: Joosten HMLJ Source: J Chromatogr 356 (1986) 311 - 319
Details
Legend: Fig. 4. Separation of a mixture of biogenic amines, with thermo-sensitized
reaction detection with ninhydrin. TA = tyramine, HA = histamine, PTR =
putrescine, CAD = cadaverine, TPA = tryptamine, PHE