University of North Florida
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Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

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Food

Classification: Food -> sauerkraut

Citations 1

"Determination Of Biogenic Amines In Cheese And Some Other Food Products By High Performance Liquid Chromatography In Combination With Thermo-sensitized Reaction Detection"
J. Chromatogr. A 1986 Volume 356, Issue 2 Pages 311-319
H. M. L. J. Joosten and C. Olieman

Abstract: Biogenic amines were extracted from cheese, chocolate, fish, wine and sauerkraut by precipitation with trichloroacetic acid before HPLC on a radial-compression cartridge (10 cm x 8 mm) packed with Nucleosil C18 and equipped with a pre-column of Corasil C18. The mobile phase was aqueous 47% dimethyl sulfoxide containing 1 g L-1 of Na dodecyl sulfate and 2.8 M in Na acetate buffer (pH 5); ninhydrin (8 g l-1) and hydrindantin (0.6 g l-1) were dissolved in the mobile phase to effect post-column derivatization of the amines without need for an extra reagent pump. Detection was by using a PTFE knitted-tube reactor at 145°C and measuring the absorbance at 546 nm. Recovery of amines from cheese was 85 to 105%. The detection limit was 2 mg kg-1 in cheese and the response was rectilinear for 0.1 to 4 µg of amine injected. Detection limits for amines in sauerkraut and wine were 0.8 and 0.3 mg kg-1, respectively.
Amines, biogenic HPLC Spectrophotometry Heated reaction Open tubular reactor Post-column derivatization Knotted reactor