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Gas Chromatographic method for the determination of volatile amines in seafoods

AuthorsPérez Martín, Ricardo Isaac ; Franco, José M. ; Molist, P.; Gallardo, José Manuel
KeywordsGas chromatography
Volatile amines
Issue Date1987
CitationInternational Journal of Food Science and Technology - Oxford 22(5): 509-514 (1987)
AbstractA method of quantitative analysis of trimethylamine (TMA) and dimethylamine (DMA) in seafoods by gas chromatography (GC) was developed. The amines are separated by using a precolumn of Chromosorb 103 with a main column of Carbopack coated with Carbowax 20M and KOH: a flame ionization detector (FID) and a nitrogen-phosphorous-specific flame ionization detector (NPFID) were used. The effectiveness of the procedure was demonstrated on selected seafood samples
Description5 páginas
Publisher version (URL)http://dx.doi.org/10.1111/j.1365-2621.1987.tb00516.x
Appears in Collections:(IIM) Artículos
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