Determination of Putrefactive Non-Volatile Amines in Foods Following Sample Cleanup by Solid Phase Extraction.
Determination of Putrefactive Non-Volatile Amines in Foods Following Sample Cleanup by Solid Phase Extraction.
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DOI：
10.1248/jhs1956.40.203
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发表时间：
1994
期刊：
影响因子：
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通讯作者：
M. Nakazato;Kazuo Saito;S. Morozumi;T. Wauke;Fusako Ishikawa;K. Fujinuma;T. Moriyasu;T. Nishima;Y. Tamura
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文献类型：
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作者：
M. Nakazato;Kazuo Saito;S. Morozumi;T. Wauke;Fusako Ishikawa;K. Fujinuma;T. Moriyasu;T. Nishima;Y. Tamura
建立了高效液相色谱法测定食品中腐胺（Put）、尸胺（Cad）、组胺（Him）、酪胺（Tym）和亚精胺（Spd）的分析方法。用1%的三氯乙酸从鱼、鱼制品、味噌、酱油、酒和清酒中提取这5种胺。提取液中加入0.1 M辛烷磺酸钠后，溶液通过Sep-Pak Vac C18筒柱。用水洗涤柱，用甲醇-水（6:4）的混合物洗脱胺。洗脱液中的胺类在碱性条件下与氯化丹酰反应生成相应的丹酰胺。采用Cosmosil 5C18-AR色谱柱分离，流动相为乙腈-水（65:35），荧光检测器检测（Ex. 325 nm, Em. 525 nm）。5种胺的加样回收率均大于79.4%。样品中Put、Cad、Spd的检出限为1 μg/g， Tym的检出限为5 μg/g， Him的检出限为20 μg/g。
An analytical method for the determination of putrescine (Put), cadaverine (Cad), histamine (Him), tyramine (Tym), and spermidine (Spd) in foods by high performance liquid chromatography was described. The five amines were extracted from fish, fish products, miso, soy sauce, wine and sake with 1% trichloroacetic acid. After 0.1 M sodium octanesulfonate was added to the extract, the solution was passed through a Sep-Pak Vac C18 cartridge column. The column was washed with water, and the amines were eluted with a mixture of methanol - water (6 : 4). The amines in the eluate were converted into the corresponding dansyl amines by reaction with dansyl chloride under alkaline conditions. The dansyl amines were separated on a Cosmosil 5C18-AR column with a mobile phase of acetonitrile-water (65 : 35) and detected with fluorescence detector (Ex. 325 nm, Em. 525 nm). Recoveries of the five amines were more than 79.4%. The detection limit of Put, Cad and Spd in samples were 1 μg/g, Tym was 5 μg/g, and Him was 20 μg/g.