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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39055

Title: Determination of biogenic amines in fish implicated in food poisoning by micellar electrokinetic capillary chromatography
Authors: Su SC
Chou SS
Chang PC
Hwang DF
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Histamine
Biogenic amines
Date: 2000-12
Issue Date: 2016-11-23T02:43:27Z
Publisher: Journal of chromatography. B, Biomedical sciences and applications
Abstract: Abstract: Abstract A micellar electrokinetic capillary chromatography (MECC) method for the simultaneous determination of seven biogenic amines in fish was developed. The peaks of all components were successfully separated within 11.5 min. MECC was performed with 0.06 M sodium deoxycholate in 0.02 M borate buffer (pH 9.2)#x2013;methanol (95:5, v/v) solvent. The average recoveries for all components ranged from 84.4 to 100.3%. The application of this method to detect amines in fried marlin fillet implicated in a food poisoning incident indicated that a high level (56.24 mg/100 g) of histamine was present in the sample. Another 10 fish samples collected from markets were also analyzed and did not contain detectable levels of histamine (#x003C;2.5 mg/100 g).
Relation: 749(2)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39055
Appears in Collections:[食品科學系] 期刊論文

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