Dabsyl derivatisation as an alternative for dansylation in the detection of biogenic amines in fermented meat products by reversed phase high performance liquid chromatography

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 1017-1023

  De Mey, E ^a   Drabik Markiewicz, G ^a,b   De Maere, H ^a   Peeters, M C ^c   Derdelinckx, G ^c   Paelinck, H ^a   Kowalska, T ^b  

^a ODISEE UNIVERSITY COLLEGE   (Belgium)

^b UNIVERSITY OF SILESIA   (Poland)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Biogenic amines; Dabsyl chloride; Dansyl chloride; HPLC UV; Meat products

Indexed keywords

BIOGENIC AMINES; DABSYL-CHLORIDE; DANSYL-CHLORIDE; HPLC-UV; MEAT PRODUCTS;

CHLORINE COMPOUNDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS;

AMINES;

AMMONIA; BIOGENIC AMINE; CADAVERINE; CHLORIDE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SEROTONIN; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ACCURACY; ARTICLE; CLEANING; DABSYLATION; DANSYLATION; DERIVATIZATION; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID LIQUID EXTRACTION; MEAT; RELIABILITY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; SOLID PHASE EXTRACTION;

EID: 80052968367     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.124     Document Type: Article

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