Analytical determination of biogenic amines in foods is considered useful for two reasons: in consideration of the biological activity of some of them; and as they can represent a quality index of foods, especially in relationship with the hygienic conditions of production process. A number of papers appear in the literature, dealing with analytical methods, but scarce research about their characteristics shows that these methods are not quite suitable for each kind of food and that a number of modifications should be introduced by time to time, in relationship with food characteristics. In this paper, the optimisation of the method is described for amines determination in fish and meat products; furthermore, data concerning influence of pH, kind of salt used for acid extract saturation, kind of acid used for extraction from a solid matrix and choice of solvent mixture used in the purification steps are discussed.
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