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  • Title: Extraction and determination of biogenic amines in fermented sausages and other meat products using reversed-phase-HPLC.
    Author: Straub B, Schollenberger M, Kicherer M, Luckas B, Hammes WP.
    Journal: Z Lebensm Unters Forsch; 1993 Sep; 197(3):230-2. PubMed ID: 8237116.
    Abstract:
    A convenient method is described for the analysis of biogenic amines (BA) by means of reversed-phase-HPLC. The method is characterized by multi-channel UV detection (diodearray), subsequent post-column derivatization with o-phthaldialdehyde and 3-mercaptopropionic acid, and fluorescence detection. For the analysis of meat products and especially fermented sausages an optimized perchloric acid extraction process was introduced to determine putrescine, cadaverine, histamine, tyramine and 2-phenylethylamine. BA recoveries from meat ranged between 96 and 113% with a detection limit for amines of 0.5 mg/kg.
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