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Simultaneous Extraction and Quantitation of Several Bioactive Amines in Cheese and Chocolate by Glen B. Baker; James T.F. Wong; Ronald T. Coutts; Franco M. Pasutto is a Chemistry article available to read on EtoBox.

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A method is described for simultaneous extraction and quantitation of the amines 2-phenylethylamine, tele-methylhistamine, histamine, tryptamine, m- and p-tyramine, 3-methoxytyramine, 5-hydroxytryptamine, cadaverine, putrescine, spermidine and spermine. This method is based on extractive derivatization of the amines with a perfluoroacylating agent, pentafluorobenzoyl chloride, under basic aqueous conditions. Analysis was done on a gas chromatograph equipped with an electron-capture detector and a capillary column system. The procedure is relatively rapid and provides derivatives with good chromatographic properties. Its application to analysis of the above amines in cheese and chocolate products is described.

Who reads Simultaneous Extraction and Quantitation of Several Bioactive Amines in Cheese and Chocolate?

Author

Glen B. Baker; James T.F. Wong; Ronald T. Coutts; Franco M. Pasutto

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 1873-3778)

Published

1987

Language

EN

Field

Chemistry (Physical Sciences)