25 research outputs found
Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades
Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage
Determination of biogenic amines by capillary electrophoresis using a chameleon type of fluorescent stain
A method was developed for the determination of biogenic amines (BAs) via micellar electrokinetic chromatography along with laser induced fluorescence detection using the amino-reactive chameleon stain Py-1. A labeling protocol was established for seven primary BAs by optimizing the reaction conditions in terms of the amount of reagents, reaction temperature, reaction time and solvent. Derivatization was accomplished within 30 min and is visible by the naked eye because it is accompanied by a color change from blue to red. Separation of the labeled BAs was achieved within 15 min with a background buffer of pH 2.5 containing phosphate, Tween®80, and methanol. The LODs range from 0.1 to 0.9 µmol·L−1, with RSDs ranging from 1.1 to 4.2% at 10 µmol·L−1. The method was applied to the determination of histamine in various fish samples