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The commonly applied HPLC method to determine biogenic amines in dry fermented meat after dansylation was compared with an alternative dabsylation procedure. The use of dabsyl chloride at 70°C resulted in a 25-min reduction of the derivatisation time, in comparison with the dansylation at 40°C. Furthermore, the use of irritating ammonia to remove the excess of dansyl chloride can be avoided. Introduction...
The aim of this study was to optimise and validate a chromatographic method for determining biogenic amine (BA) in meat and meat products separated by a cation-exchange column with a post-column system, using o-phthalaldehyde as a derivatising reagent. A perfect separation of nine BA (tyramine, histamine, β-phenylethylamine, putrescine, cadaverine, tryptamine, agmatine, spermidine and spermine) was...
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