Hui J Y, Taylor S L
J Assoc Off Anal Chem. 1983 Jul;66(4):853-7.
A high pressure liquid chromatographic (HPLC) procedure is described for determining the following putrefactive amines: histamine, tyramine, putrescine, cadaverine, tryptamine, and beta-phenylethylamine. The amines were extracted from tuna or cheese with methanol. Further cleanup was performed by sequential extractions with butanol and HCl. The acid extract was dried, and residues were derivatized with dansyl chloride. HPLC separations were performed on an Ultrasphere-ODS column at 33 degrees C. A gradient elution program was used; the total elution time was less than 17 min. Linear standard curves with high correlation coefficients were obtained. The procedure allowed good recoveries of histamine, tyramine, putrescine, and cadaverine; recoveries of tryptamine and beta-phenylethylamine were lower but constant. With this method, some swiss cheese samples were found to contain considerable amounts of histamine, tyramine, putrescine, cadaverine, and beta-phenylethylamine. Canned tuna samples had very low levels of these amines. Since the presence of amines at high levels has been associated with tuna decomposition, this method may be useful in identifying decomposed fish.
描述了一种高压液相色谱（HPLC）方法，用于测定以下腐败胺类：组胺、酪胺、腐胺、尸胺、色胺和β-苯乙胺。胺类用甲醇从金枪鱼或奶酪中提取。通过用丁醇和盐酸依次萃取进行进一步净化。酸提取物干燥后，残留物用丹磺酰氯衍生化。在33℃下于Ultrasphere-ODS柱上进行HPLC分离。使用梯度洗脱程序；总洗脱时间少于17分钟。获得了具有高相关系数的线性标准曲线。该方法对组胺、酪胺、腐胺和尸胺的回收率良好；色胺和β-苯乙胺的回收率较低但恒定。用该方法发现一些瑞士奶酪样品含有大量的组胺、酪胺、腐胺、尸胺和β-苯乙胺。罐装金枪鱼样品中这些胺类的含量非常低。由于高水平胺类的存在与金枪鱼分解有关，该方法可能有助于识别分解的鱼类。
