title: Aliphatic secondary amines in meat and fish products and their analysis by high pressure liquid chromatography.
abstract: A simple and reliable high pressure liquid chromatographic method for aliphatic secondary amines in foods has been developed. The method, which involves rapid extraction, derivatisation with dinitroflurobenzene and one-step liquid chromatographic analysis, allows dimethylamine to be determined without interference by the completing agent, whereas only a slight increase in the response of dimethylamine is caused by large amounts of trimethylamine. The presence of free secondary amines in a number of Italian meat and fish products and their formation as a consequence of some preservation techniques have been investigated. The results are discussed.
authors: Stazione Sperimentale per l'Industria delle Conserve Alimentari, Viale Tanara, 31-43100 Parma, Italy.
authors: M
authors: M
authors: Bellatti
authors: G
authors: G
authors: Parolari