Sayem-el-Daher N, Simard R E, L'Heureux L, Roberge A G
J Chromatogr. 1983 Feb 4;256(2):313-21. doi: 10.1016/s0021-9673(01)88243-1.
A fully automated, rapid and sensitive method was developed to analyze fourteen different biogenic amines in food. Using a Technicon C4 ion-exchange resin column (20 m X 0.5 cm), adapted to an automatic Technicon TSM amino acid analyzer, the following amines were separated and quantified: adrenaline, noradrenaline, 1,3-diaminopropane, putrescine, cadaverine, histamine, spermidine, dopamine, spermine, agmatine, tyramine, serotonin, phenethylamine and tryptamine. Five buffers were required to elute the amines using a gradient of pH from 5.6 to 12.7; the column temperature was maintained at 65 degrees C. The method was also assayed on ground beef, cheese and wine samples. Amines from cheese and ground beef samples were extracted with 0.6 M perchloric acid. No extraction of wine samples was necessary.
开发了一种全自动、快速且灵敏的方法来分析食品中的十四种不同生物胺。使用适配于自动Technicon TSM氨基酸分析仪的Technicon C4离子交换树脂柱（20米×0.5厘米），分离并定量了以下胺类：肾上腺素、去甲肾上腺素、1,3 - 二氨基丙烷、腐胺、尸胺、组胺、亚精胺、多巴胺、精胺、胍丁胺、酪胺、血清素、苯乙胺和色胺。使用pH值从5.6到12.7的梯度洗脱胺类需要五种缓冲液；柱温保持在65摄氏度。该方法还在碎牛肉、奶酪和葡萄酒样品上进行了检测。奶酪和碎牛肉样品中的胺类用0.6 M高氯酸提取。葡萄酒样品无需提取。
