Influence of temperature on production of biogenic amines in pork, beef, and poultry and their HPLC determination after postcolumn derivatization

Journal of Liquid Chromatography and Related Technologies

Volumn 37, Issue 5, 2014, Pages 609-619

  Rosinska D ^a   Lehotay, J ^b  

^a State Veterinary and Food Institute   (Slovakia)

^b Faculty of Materials Science   (Slovakia)

Author keywords

Biogenic amines; Fluorescence detector; HPLC; Meat; OPT buffer; Post column derivatization

Indexed keywords

BIOGENIC AMINES; FLUORESCENCE DETECTOR; HPLC; OPT BUFFER; POST-COLUMN DERIVATIZATION;

FLUORESCENCE; MEATS; VOLATILE FATTY ACIDS;

AMINES;

CADAVERINE; HISTAMINE; PUTRESCINE; TYRAMINE; WATER;

ARTICLE; BEEF; DERIVATIZATION; EXCITATION; FLOW RATE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; PH; PORK; POULTRY; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE DEPENDENCE;

EID: 84892169673     PISSN: 10826076     EISSN: 1520572X     Source Type: Journal    
DOI: 10.1080/10826076.2012.758132     Document Type: Article

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